Coconut Bounty Chocolate Cake

This Bounty-style coconut chocolate cake transforms a simple cocoa sponge into an exotic dessert packed with coconut flavor. A creamy coconut ganache sits between two soft chocolate layers, finished with a glossy chocolate topping for extra indulgence. It is an ideal cake for birthdays, holidays, or any special occasion when you want something rich yet easy to slice and serve.

• First, prepare the coconut ganache. Finely chop the chocolate and place it in a heatproof bowl.
• Heat the heavy cream until it is just below boiling point (do not let it come to a full boil), then pour it over the chocolate. Immediately add the coconut milk.
• Let it sit for 1–2 minutes without stirring, then start mixing from the center outwards with slow motions until the chocolate is fully melted and you get a smooth, glossy cream. If there are still small pieces of chocolate, heat the bowl in the microwave for 20–30 seconds and stir again.
• When the ganache is completely smooth, fold in the shredded coconut and, if you have it, the coconut paste for a more intense flavor. Cover the ganache “in contact” with plastic wrap (the wrap should touch the surface of the cream) and leave it at room temperature or in the fridge until it sets and reaches a creamy consistency.
• For the chocolate sponge, beat the eggs with the sugar until they triple in volume and become pale in color. Gradually add the melted butter and the vegetable oil, mixing on low speed just until combined.
• In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, and sifted cocoa powder. Add the dry mixture to the egg mixture in 2–3 additions, folding gently with a spatula or mixing on the lowest speed just until no streaks of flour remain.
• Pour in the milk, vanilla, and vinegar, mixing continuously but gently so the batter stays airy and smooth, without lumps. Do not overmix, so you don’t lose the volume.
• Line two springform pans or a cake ring with parchment paper on the bottom, divide the batter evenly between them, and smooth the tops. Bake at 350°F (180°C) in a preheated oven until the layers pass the toothpick test and spring back lightly when pressed.
• After baking, let the cake layers cool in the pans, then remove them, wrap each one tightly in plastic wrap, and chill for at least 2 hours in the fridge, preferably overnight, so they firm up and are easier to slice.
• For assembly, if you want a moister cake, prepare a simple vanilla sugar syrup and lightly soak the cooled layers; if you prefer a classic chocolate sponge texture, you can skip this step.
• Assemble the cake in an adjustable ring or springform pan: place the first layer, spread an even layer of coconut ganache on top, then set the second layer over it, pressing gently. Chill the cake for at least 4 hours, until the ganache is firm and the cake is well set in the pan.
• Carefully remove the ring, trim the edges if needed, and decorate the cake with melted chocolate. For a nice shine, stir a small amount of neutral-tasting vegetable oil (for example, grapeseed oil) into the melted chocolate until it becomes fluid and glossy, then pour it over the top of the cake.

Why you’ll love this Bounty-style cake

This cake delivers all the classic Bounty flavors in an elegant layer cake format, combining moist chocolate sponge with a creamy coconut center. It looks impressive on the table, but the method stays simple enough for home bakers with basic equipment.

Key ingredients for the best flavor

Using real dark or semi-sweet chocolate and full-fat coconut milk or coconut paste gives the ganache a deep, authentic coconut-chocolate taste. A neutral vegetable oil in the batter keeps the sponge soft and moist without adding unwanted flavors.

Tips for a fluffy chocolate sponge

Whipping the eggs and sugar until they triple in volume builds the structure that keeps the cake light. Fold the dry ingredients gently and avoid overmixing so you don’t deflate the batter and lose that airy texture.

Getting the coconut ganache just right

Let the hot cream sit on the chopped chocolate before stirring to ensure it melts evenly and stays glossy. Adding shredded coconut and optional coconut paste while the ganache is still fluid helps it thicken into a stable, spreadable filling.

How to assemble neat, even layers

Chill the cake layers well before cutting or stacking so they don’t crumble when handled. Use an adjustable ring or springform pan to hold the shape, and spread the coconut ganache all the way to the edges for clean, defined layers.

Decorating with melted chocolate

Thinning the melted chocolate with a little neutral oil gives a smooth, shiny finish that flows easily over the cake. You can let it drip naturally over the sides or keep it on top for a more minimal look, then garnish with extra shredded coconut if desired.

Storage and make-ahead options

This cake actually tastes better after resting in the fridge, as the flavors meld and the ganache firms up. You can bake the layers a day in advance, wrap them well, and assemble the cake the next day for stress-free entertaining.​

Serving ideas and variations

Serve slices slightly chilled so the ganache holds but the sponge is still tender. For a twist, you can switch to milk chocolate for a milder flavor or add a splash of coconut liqueur to the ganache for an adult-only version.

FAQ

What type of chocolate works best for the ganache?

Dark or semi-sweet chocolate with around 50–60% cocoa gives the best balance of sweetness and richness for the coconut ganache in this cake.

Can I use sweetened shredded coconut instead of unsweetened?

You can use sweetened shredded coconut, but the filling will be sweeter, so you may want to slightly reduce the sugar in the sponge or skip any additional syrup.

Do I have to soak the cake with syrup?

No, soaking with vanilla sugar syrup is optional; it makes the cake moister, but the chocolate sponge is already soft enough without it.