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Bounty Cake Recipe

Grease baking pan pour half of cake mixture in the pan and level it pour filling n level. Pour the remaining cake mixture and level. Bake in a preheated oven at 180 C for 30 mins or till done remove from oven let it cool completely in the tin before turning it out.

Bounty Cake Recipe


Hi there id like to try thisHi there id like to try this cake i want to ask how important isit to preheat ovens and also for howlong should u preheat them for and to which number

Hello! I made the cake and for some reason the mouse came super soft and it melts pretty fast on the room temperature.. is that normal? Could I put less coconut milk to keep little thicker consistency? Thank you!

Bounty chocolate bars can be quite devisive - people seem to either love or hate coconut in desserts! Seen as you've found your way here, I'm going to assume you're a coconut lover and that you enjoy it as much as I do! Well you are going to love this delicious and easy to make Bounty Chocolate & Coconut Loaf Cake. It's a moist chocolate cake with desiccated coconut throughout, a coconut buttercream, and it's topped with chunks of Bounty bar. Loaf cakes are so easy to make and simple to decorate. I love making them and it seems that you all agree as my loaf cakes are very popular - I hope you enjoy this one too!

The cake should be stored in an airtight container in a cool place, and eaten within 3 days. If you would like to freeze it, you can freeze the whole cake or freeze it in slices. Once it has fully cooled, wrap the cake or slices well in cling film (plastic wrap), or place in an airtight container with squares of baking paper between the slices, and freeze for up to 3 months.

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 teaspoons baking powder. You may also like to add tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and a dairy free milk for the cake and the buttercream.

Yes, head to my Bounty Chocolate & Coconut Cupcakes for the details! You can also split the mixture into mini loaf cases in a mini loaf tin. I would recommend using two mini loaf tins as this recipe will make around 16-18 mini loaves. Or you can halve this recipe to make less. Bake for 20-25 minutes, or until lightly golden, risen and a thin skewere or cocktail stick inserted in the centre of one of the mini loaves comes out clean.

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

This is heaven in a dish! After the tremendous (I like this word) success of my Protein Bounty balls and Bounty slices here comes the king of Bountyland aka Bounty cake recipe!

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Hedi!I found some emergency dates I'd hidden at the back of the fridge so the bounty cake is now IN THE FREEZER! Final chocolate stage to be completed soon....I was mixing the filling and laughing like an evil cartoon villain to myself because it looked SO DAMN GOOD!!! (No, actually, I was, like a total freak!)I can't wait to taaaaste it!!!!!

Hello Hedi! I found this recipe off Pinterest and thought it'd be perfect for my family Christmas party, seeing as everyone has different tastes and lifestyles but they'd all appreciate this. I only ran into one problem.. this calls for tree nuts as a base/crust, which my brother is highly allergic to and if I tried to use graham crackers as a substitute, my sister couldn't eat this delicious looking dish since she is gluten intolerant.. would you recommend any other way to possibly make this appropriate for everyone? Thank you in advance ?

Hello Tegan, thank you for lovely comment. How about seeds? Is your brother allergic to seeds? You could use them instead. That way your sister could eat it too because seeds are gluten - free. Do you think this could work? Or how about gluten- free oatcakes? Hedi xxx

I am so glad you made this post! I tried this out for the first time last weekend for a BBQ (only vegan there, and EVERYONE loves cake but were on a diet!). I done this recipe but without the desiccated coconut ? only because I couldn't find any in my local shop.ERMMMMERRRGAARRRDDDDDD - I was in awe when eating this, and everyone at the BBQ were put off the fact it was vegan... rest assured though, they all tried it AND LOVED IT!!! Even the ones on diets tried it (because lets face it, it isn't really that naughty!!!

I made this! It's really good, I used normal coconut milk instead of tinned one and it came up a bit crumbly but still.. It's a great sweet having to be on the fodmap diet with all this restrictions!I was wondering if there is some substitute for dates as for me it's recommended to avoid this.I'm on a fodmap diet, also gluten free and dairy free.Thank you for posting this recipe!

Better late than never right?Many of you have requested this recipe so here it comes.... Bounty cake needs no introduction, coconut and chocolate, a match made in heaven.... And it's raw of course. :P


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