Bounty Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
• STEP 2.In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• STEP 3.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• STEP 4.In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• STEP 5.Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
• STEP 6.Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
• STEP 7.Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• STEP 8.Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
• STEP 9.Meanwhile, prepare the coconut filling by combining the sweetened condensed milk, shredded coconut, and vanilla extract in a bowl.
• STEP 10.Once the cakes have cooled, spread a layer of the coconut filling on top of one cake layer. Place the second cake layer on top and press gently to secure.
• STEP 11.To make the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
• STEP 12.Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides. Use a spatula to smooth the ganache on the top and sides of the cake.
• STEP 13.Refrigerate the cake for at least 2 hours to allow the ganache to set.
• STEP 14.Serve chilled and enjoy!

Cooking Tips

• Make sure to properly grease and line the cake pans to prevent the cake from sticking.
• For a more intense coconut flavor, you can add a few drops of coconut extract to the coconut filling.
• To make the cake extra moist, you can brush each cake layer with a simple syrup before adding the coconut filling.
• For a decorative touch, you can sprinkle some toasted coconut flakes on top of the cake before serving.

Storage and Serving

• Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
• Serve the cake chilled for the best taste and texture.
• This cake is perfect for special occasions or as a decadent dessert for coconut and chocolate lovers.