- August 2018
- Serves 10
- Hands-on time 1 hour 10 min, oven time 1 hour 20-25 min, plus cooling and chilling
We’ve taken the popular coconutty Bounty chocolate bar and turned it into a decadent teatime treat. Think coconut sponge with white chocolate ganache, coated in dark chocolate and topped off with yet more coconut. Bliss.
- 48.4g (29.3g saturated)
- 63.5g (40.8g sugars)
- 80g desiccated coconut
- 225g unsalted butter
- 220g caster sugar
- 70g light brown muscovado sugar
- 2 large free-range eggs, plus 2 egg whites, beaten
- 3 tbsp vegetable oil
- ½ tsp coconut flavouring
- 1 tsp vanilla bean paste
- 270g plain flour
- 20g cornflour
- 2 tsp baking powder
- ¼ tsp salt
- 180ml semi-skimmed milk
- Toasted coconut flakes to serve
For the white chocolate ganache
- 100g white chocolate, chopped
- 100ml double cream
For the dark chocolate coating
- 100g dark chocolate, chopped
- 1 tbsp coconut oil
- 200ml double cream
- ¼ tsp coconut flavouring
You’ll also need…
- Deep 23cm x 13cm (2lb) loaf tin, greased and lined with non-stick baking paper
- Heat the oven to 170°C/150°C fan/gas 3½. Put the desiccated coconut in a large non-stick frying pan and gently toast over a low heat until very lightly browned in places and nutty. Set aside to cool.
- In a medium mixing bowl, cream the butter and both sugars together using an electric hand mixer until pale and creamy. Add all the eggs little by little, then add the oil, coconut flavouring and vanilla. Gently whisk together to combine.
- Sift the flour, cornflour, baking powder and salt together in a separate bowl, then fold into the cake batter along with the 80g cooled toasted coconut and the milk using a large metal spoon.
- Spoon the cake batter into the prepared loaf tin and level the top, then bake for 1 hour 20-25 minutes or until risen, golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes in the tin, then lift out on to a wire rack to cool completely.
- Meanwhile, for the white chocolate ganache, put the white chocolate in a microwave-safe bowl and microwave on a low setting for 30 seconds at a time until the chocolate melts. Leave to stand for 15 minutes until the chocolate is only just warm, then use a balloon whisk to beat in the double cream in a slow steady stream. It will have a thick but not set consistency. Cover and set aside in the fridge until the cake is cool.
- Once cool, spread the white chocolate ganache all over the outside of the cake – don’t worry if it isn’t perfect, as this is the only the base layer. Chill uncovered in the fridge for 1 hour until the ganache sets firm.
- Meanwhile, make the dark chocolate coating. Put the dark chocolate and coconut oil in another microwave-safe bowl, then melt as before on a low setting for 30 seconds at a time until melted. Leave the chocolate to stand for 10 minutes, then very slowly in a steady stream whisk in the double cream and coconut flavouring. If the ganache looks like it’s starting to split add a little extra cream and keep whisking until it comes back together.
- Spread the chocolate coating over the top of the chilled cake as evenly as possible. Lift the cake onto a serving plate, then chill in the fridge, uncovered, for another hour before sprinkling with a few toasted coconut flakes and slicing to serve.
The iced cake will keep well for up to 3 days in a sealed container in the fridge. Freeze the un-iced cake for up to 1 month well wrapped in cling film and foil. Defrost, then ice as in the recipe.
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