Bounty Cake, aka Taste of Paradise Cake, is a recipe I submitted to the Nottingham Post’s weekend magazine feature, ‘A nice slice’. I love bounty bars, and this cake had instant appeal to me when I saw the original recipe on this blog, by Cathryn and Sarah-Jane from the latest season of the Great British Bake Off.
Coconut sponge topped with decadent chocolate and toasted coconut sounded like a winning combination to me. After I baked it, I also delivered it to the Nottingham Post HQ in the city, and the team there seemed really grateful. I even received a wedding proposal by email as a result (I think it was a joke…).
Here is the lovely write-up they gave me, which includes the recipe. They even mentioned this blog site in there, which was very sweet of them – especially considering it is so new.
I only slightly varied from the original in that I found the icing to be a bit too solid – my fault for not putting in the full amount of milk, so I’d suggest don’t be afraid of all the milk and I’ve reduced the amount of icing sugar slightly. Also, the resulting cakes are BIG – perfect for feeding a crowd. But if you want a smaller cake, you could easily halve the amounts and just do a single layer.
In case you can’t read the recipe clearly, here it is:
Bounty Cake (Taste of Paradise Cake)
- 500gm soft butter
- 4 whole eggs
- 4 egg whites
- 150ml butter milk
- 400gm caster sugar
- 75gm desiccated coconut
- 450gm SR flour
- 1 1/2 tsp baking powder
For icing and decoration:
- 150gm dark chocolate
- 50gm milk chocolate
- 80gm soft butter
- 4tbsp whole milk
- 140gm icing sugar
- 50gm cocoa powder
- Toasted shredded coconut
- Pre-heat your oven to 170C. Grease and line two deep, round sponge tins.
- Cream together the soft butter and sugar with electric beaters until pale and fluffy.
- In a small bowl, whisk together the whole eggs, egg whites and butter milk.
- In another large bowl, sift together the flour and baking powder.
- Add egg mixture, a ladleful at a time, to butter mixture, alternating with a spoonful of flour, until all egg mix is combined (The flour stops the mix from curdling).
- Add the remaining flour and coconut, and mix lightly until just combined.
- Pour into the prepared tins and bake for 45 minutes, or until light brown and pulling away from the sides of the tin.
- While the cakes are cooling, make the icing.
- Melt the dark chocolate, milk chocolate, milk and butter in a bowl in the microwave, stirring regularly to avoid burning, until just melted and combined.
- Remove from microwave, sift in the icing sugar and cocoa, beating well until a spreadable consistency.
- Fill and ice the cakes, decorating with the shredded coconut. Or you could decorate with sliced bounty bars for something more decadent.