A juicy sheet cake with coconut, chocolate and soft batter – This bounty cake is made for everyone who loves the popular bar. The dough is prepared with coconut milk, coconut flashing and melted dark chocolateThis makes it particularly tasty and juicy. The marbled coconut cake is perfect for a Small baking sheet or the springform pan.
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Juicy bounty cake from the sheet metal – chocolatey & mega delicious
I love Bounty bar-the combination of coconut and chocolate is just my taste. Since I prefer to bake sheet cake I absolutely had to try this coconut cake in my little bown form. The amount of dough is also perfectly suitable for the coconut sections in a springform panto bake. I took the juicy coconut cake to the kindergarten festival and there is actually no piece left.
Even if the recipe has a few more work steps than my other cakes, it is absolutely feasible – also for beginners. The dough is quickly moved together and the layers are really fun. The fragrance when baking is simply heavenly.
- 50 G Daring chocolate e.g. chocolate chalets or drops for the chocolate fountain
- 1 Can (n) Coconut milk
- 1 Tin cocoa
- 250 G soft butter
- 4 Egg (he)
- 1 prize Salt
- 180 G Sugar
- 1 TL Vanilla paste
- 300 G Flour
- 2 TL (Wine stone) baking powder
- 100 G Coconut
- 1 Pack (s) Chocolate glaze Dark or light (to taste)
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Preheat the oven to 175 ° C top/bottom heat. Lay the sheet metal or springform pan with baking paper
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Separate eggs. Beat the egg whites with a pinch of salt, stiff aside.
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Warm 125 ml of coconut milk with dark chocolate and cocoa powder in a saucepan until the chocolate has melted. Let cool.
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Beat the butter with sugar and vanilla paste. Stir in the egg yolks individually.
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Mix the flour with baking powder and stir in alternately with 150 ml of coconut milk.
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Halve the dough.– Stir into one half of the coconut riper + remaining coconut milk and fold in half of the egg whites.-Put chocolate coconut milk in the other half and fold in other egg whites.
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Alternately add 2 tablespoons of light and dark dough into the middle of the shape-for the typical swirl pattern.
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Bake for about 45 minutes. Make a stick test. Then let cool completely.
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Melt the glaze in a water bath and add over the cake. Sprinkle with coconut flims as desired.
The most important ingredients in the bounty cake recipe
✔️ Daring chocolate
Chocolate drops are ideal, as you also use for the chocolate fountain. These are well suited for melting. For the particularly delicious taste, I use Belgian chocolate with at least 54% cocoa content. Do you use chocolate with less cocoa? Then a little reduce the amount of sugar.
✔️ Coconut milk
Have you ever baked cake with coconut milk? This makes the cake particularly juicy and gives it the intense coconut taste. You get it in cans or tetrapacks, I used a 400 ml can.
✔️ cocoa
Cocoa is suitable for an intensive chocolate taste and a dark color. Make sure that it is baked cocoa and not the drinking chocolate.
✔️ Butter & sugar
The basis for a classic batter. The butter should be soft – then it can be opened well.
✔️ Egg
First, the eggs are separated and the egg whites are beaten stiff. The egg yolk is opened with the butter and sugar.
✔️MEUL
You can bake the coconut cake with wheat flour, spelled flour or gluten -free flour.
✔️ baking powder
I prefer to use baking powder for the loose batter, but you can also use normal baking powder.
✔️ Coconut
It should taste like bounty? Then use coconut raps for the light dough and if you like it as topping on the chocolate glaze.
✔️ Chocolate glaze
Finally, a crispy chocolate glaze should not be missing. Use a finished product or make your own with chocolate covers and some coconut fat.
It’s so easy to bake the bounty cake
1️⃣ Prepare shape & preheat the oven
Put a small baking sheet or a springform pan (26 cm) with baking paper. Heat the oven to 175 ° C top/bottom heat.
2️⃣ Separate eggs & beat the egg whites stiff
Separate the eggs. Cut the egg whites with a pinch of salt stiff and put it aside. This later ensures a nice relaxed dough.
3️⃣ Prepare chocolate coconut milk
Heat 125 ml of coconut milk with the chopped dark chocolate and the cocoa powder in a small pot.
Stir until the chocolate has melted. Then let the mixture cool down a little ..
4️⃣ Mix the butter, sugar & egg yolk creamy
Beat the soft butter with sugar and vanilla paste until frothy. Then add the egg yolks individually and stir in well.
5️⃣ Invisor flour and coconut milk
Put flour and baking powder in portions to the butter mass. Mix in a alternating with 150 ml of coconut milk until a smooth dough is created.
6️⃣ Share & refine dough
Halve the dough:
✔️ In the bright dough Come grated coconut and the rest of the coconut milk. Then carefully lift half of the egg whites.
✔️ In the dark dough Do you give the prepared chocolate coconut milk and the other egg whites.
7️⃣ Now comes the swirl pattern
Alternately add 2 tablespoons of dark and light dough into the middle of the shape – always on top of each other.
Repeat this until the entire dough is used up. This creates a beautiful strip pattern when baking, without a marble rod.
8️⃣ Bake cake & let cool
Bake the cake in the preheated oven for about 45 minutes. Make a chopstick sample towards the end – if there is no more dough sticking, the cake is ready.
Then let cool completely on a grille.
9️⃣ Apply glaze & decorate
Melt the chocolate glaze in a water bath and spread it evenly over the cake. If you like, sprinkle a few more coconut fraunt on top – it looks nice and fits great in terms of taste.
Tips for your bounty cuts
✔️ For a large baking sheet Can you just double the ingredients.
✔️ With the swirring pattern If the sheets of rectangular sheets, prefer to start with two blobs per dough – the pattern is then better distributed.
✔️ Coconut You can easily roast beforehand – that brings even more taste.
✔️ Storage: The cake remains juicy for 2-3 days, airtight packaged. Freezing also works well – simply freeze piece by piece.
More recipes for delicious sheet cake
You can find so many delicious cakes on my blog. I prefer to bake sheet cake (in a small shape). These are my 3 favorite recipes.
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