Imagine a tall, golden layer cake where each bite is sweet, chewy, and packed with toasted coconut and buttery caramel notes, it feels like dessert is basically a Bounty bar brought to life in your kitchen.
This cake is perfect for birthdays, holidays, or any sunny Sunday when you want something special yet simple, and it takes just a little patience for truly great results.
SaveAs someone who grew up sneaking nibbles of the baking tray, this recipe hits all the nostalgic flavors I crave with the rewarding feeling of creating something beautiful from scratch.
Bounty Cake Recipe
Ingredients
Cake
Buttercream
Topping and filling
Instructions
- Preheat and prep the pans
Preheat your oven to 350°F and grease two 8 inch round cake pans, then line the bottoms with parchment paper and lightly grease the paper.
- Whisk dry ingredients
In a medium bowl, whisk together flour, granulated sugar, desiccated coconut, baking powder, and salt until fully combined.
- Mix wet ingredients
In a separate bowl, whisk melted butter, eggs, vanilla, and milk until smooth and slightly frothy.
- Combine and pour batter
Pour the wet mixture into the dry ingredients and stir gently until just combined, then divide evenly between the prepared pans and smooth the tops.
- Bake until golden
Bake for 20 to 25 minutes, or until the cakes are golden, springy to the touch, and a toothpick inserted in the center comes out clean.
- Cool the layers
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn out onto a rack to cool completely before frosting.
- Make the buttercream
Beat softened butter, powdered sugar, desiccated coconut, heavy cream, vanilla, and salt in a stand mixer or large bowl until light, fluffy, and smooth.
- Toast coconut for topping
Spread the sweetened shredded coconut evenly on a baking sheet and toast in the oven at 350°F for 5 to 7 minutes, until golden and fragrant.
- Assemble the cake
Place one cake layer on a serving plate, brush with a little milk, spread with some buttercream, add a generous layer of torn coconut, then top with the second layer and cover the whole cake with the remaining buttercream.
- Chill and serve
Chill the cake for at least 30 minutes to set the layers, garnish with toasted coconut, slice, and enjoy the tropical, candy bar inspired flavors.
Substitutions and variations
- Use gluten free flour blend with xanthan gum if you need a gluten free version.
- Swap heavy cream in the buttercream for whole milk to lighten it slightly.
- Replace chopped toasted coconut with roasted almond flakes for a different nutty crunch.
- Use coconut oil instead of butter in the cake for a dairy free option.
- Swap apricot jam for strawberry jam if you prefer a softer, fruitier taste.
Chloe's tips
- Brush each layer with a little flavored milk for extra moisture and a soft crumb that stays tender.
- For a stronger coconut taste, add a teaspoon of coconut extract to the buttercream along with the vanilla.
- If stacking feels tricky, chill the assembled cake for 15 minutes before adding the final coat of frosting.
- Keep refrigerated if the weather is warm, and bring to room temperature for about 20 minutes before serving for the best texture.
How to store it
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- You can freeze unfrosted layers wrapped tightly for up to 2 months; thaw in the fridge overnight and frost when ready to serve.
Serving suggestions
Serve this Bounty inspired cake in neat slices with a hot cup of tea or a simple vanilla ice cream for a lovely treat.
- Place a slice on a dessert plate with a small quenelle of buttercream on the side
- Garnish with a light sprinkle of toasted coconut and a mint leaf
- Pair with a crisp white tea or a tropical fruit juice
Frequently asked questions
Can I make this cake gluten free?
Yes, use a gluten free flour blend that includes xanthan gum or add 1 teaspoon of xanthan gum to the dry ingredients and proceed as usual.
How can I keep the cake moist for several days?
Brush each layer with a little milk or simple syrup, and store in an airtight container in the refrigerator; bring to room temperature before serving for the best texture.
What can I use instead of sweetened shredded coconut?
Combine unsweetened shredded coconut with a tablespoon of sugar and a pinch of salt, then toast lightly before using.
Can I make the buttercream ahead of time?
Yes, you can make the buttercream up to 48 hours in advance, refrigerate it, and bring it to room temperature before beating it smooth again.
Let's get cooking!
This Bounty inspired cake turns a childhood favorite into a show stopping dessert that feels indulgent yet approachable, so go ahead, slice into it, and savor every sweet, coconut packed bite.
