Bounty Mousse Cake Recipe

Bounty Mousse Cake Recipe😋

Ingredients:

• For the Coconut Crust:

•   200 g (about 2 cups) desiccated coconut  
•  100 g (½ cup) granulated sugar  
•  100 g (7 tbsp) unsalted butter, melted  
•  Pinch of salt  

• For the Coconut Mousse Layer:

•  400 ml (1 can) full-fat coconut milk (chilled overnight) — use only the thick cream  
•  200 g (7 oz) cream cheese, softened  
•  60 g (¼ cup) powdered sugar  
•  1 tsp vanilla extract  
•  150 ml (½ cup + 1 tbsp) heavy cream, whipped to soft peaks  

• For the Chocolate Mousse Layer:

•  200 g (7 oz) dark chocolate (55–70% cocoa), finely chopped  
•  200 ml (¾ cup + 1 tbsp) heavy cream, divided  
•  1 tbsp powdered sugar (optional, for extra sweetness)  

• For the Chocolate Glaze:

•  100 g (3.5 oz) dark chocolate, finely chopped  
•  50 ml (3.5 tbsp) heavy cream  
•  1 tsp coconut oil (for shine and smooth pour)  

Preparation:

Make the crust:

          Preheat oven to 325°F (160°C). Spread desiccated coconut on a baking sheet and toast 8–10 minutes, stirring once, until golden and fragrant. Cool completely.  

            In a bowl, mix toasted coconut, sugar, melted butter, and salt until combined. Press firmly into the base of a 7- or 8-inch springform pan. Chill 15 minutes, then bake 10 minutes. Cool completely.  

Prepare coconut mousse:

          Scoop thick coconut cream from the chilled can (discard watery part or save for smoothies).

          In a bowl, beat coconut cream, cream cheese, powdered sugar, and vanilla until smooth and fluffy. Gently fold in whipped cream until just combined.  

         Spread evenly over cooled crust. Smooth the top. Freeze 30 minutes to set.  

Make chocolate mousse:

          Melt chocolate with 150 ml cream in a heatproof bowl over simmering water (double boiler), stirring until smooth. Cool slightly.  

        Whip remaining 50 ml cream to soft peaks. Gently fold into cooled chocolate mixture until uniform.  

         Spread carefully over chilled coconut layer. Smooth the surface. Refrigerate at least 3 hours (or overnight).  

Glaze & finish:

           Heat cream and coconut oil until just simmering. Pour over chopped chocolate, let sit 1 minute, then stir until glossy and smooth. Cool 5–7 minutes until slightly thickened but still pourable.  

          Pour glaze evenly over cake. Tilt pan gently to coat. Chill 30 minutes to set glaze.  

Serve: 

          Run a warm knife around the edge before releasing the springform. Slice with a hot, clean knife for neat layers. Optional: garnish with toasted coconut flakes or chocolate shavings.  

Storage:

        Keep refrigerated up to 5 days. Do not freeze — texture may suffer.  

       Slice, Serve and Enjoy 😋💕😊