The Bounty Layer Cake
Yields: One 8x8 inch square pan | Prep time: 30 mins | Bake time: 25-30 mins
The Chocolate Sponge Base
- 1 ½ cups All-purpose flour
- 1 cup Sugar
- 1/3 cup Unsweetened cocoa powder
- 1 tsp Baking soda & ½ tsp Salt
- 1 cup Warm water (or brewed coffee for extra depth)
- 1/3 cup Vegetable oil
- 1 tsp Vanilla extract
Instructions:
Preheat oven to 180°C (350°F). Grease and line an 8x8 inch square pan.
Whisk dry ingredients, then stir in wet ingredients until smooth.
Bake for 25–30 minutes. Let it cool completely in the pan before adding the next layer.
2. The Creamy Coconut Filling
2 cups Shredded coconut (sweetened or unsweetened)
1 can (14 oz) Sweetened condensed milk
¼ cup Coconut milk or heavy cream (to help it set creamy)
Instructions:
In a bowl, mix the coconut and condensed milk until well combined.
Spread this mixture evenly over the cooled chocolate cake. Use a spatula to press it down firmly so it forms a distinct white layer.
3. The Chocolate Ganache & Topping
200g Semi-sweet chocolate (chopped)
½ cup Heavy cream
Optional: Extra shredded coconut and chocolate shavings for garnish.
Instructions:
Heat the cream until it just begins to simmer (don’t let it boil).
Pour over the chopped chocolate. Let sit for 2 minutes, then stir until glossy and smooth.
Pour the ganache over the coconut layer.
The Secret: Sprinkle with shredded coconut and chocolate shavings while the ganache is still wet to get that look from the photo.
Pro Tips for the Look:
Clean Slices: Chill the cake in the fridge for at least 2 hours (or overnight) before cutting. Run a sharp knife under hot water and wipe it clean between every slice to keep those layers sharp.
The "Soak": If you want it extra moist like the Brazilian version, poke holes in the cake base and pour over 2-3 tablespoons of coconut milk before adding the coconut filling.
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