a cake inspired by the famous Bounty

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For the Chocolate Cake:

  • 200g of flour.
  • 50g of cocoa powder.
  • 2 teaspoons of baking powder.
  • 1/4 teaspoon of salt.
  • 200g of sugar.
  • 2 eggs.
  • 120ml of vegetable oil.
  • 240ml of milk.
  • 2 teaspoons of vanilla extract.

For the Coconut Filling:

  • 200g grated coconut.
  • 400g of condensed milk.
  • 1 teaspoon of vanilla extract.

For the Chocolate Coating:

  • 200g of baking chocolate.
  • 200ml of whipping cream (milk cream).
  • 50g of butter.


1. Chocolate Cake:

  • Preheat the oven to 180°C.
  • Sift the flour, cocoa, baking powder, and salt into a large bowl.
  • In another bowl, combine sugar, eggs, oil, milk, and vanilla. Mix well.
  • Add the wet mixture to the dry mixture and combine until smooth.
  • Pour the batter into a previously greased mold and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  • Let it cool in the pan for 10 minutes and then transfer it to a wire rack to cool completely.

2. Coconut Filling:

  • In a bowl, combine the grated coconut, condensed milk, and vanilla.
  • Once the cake is cool, divide it into two layers (horizontally).
  • Spread the coconut filling on the bottom layer and then place the top layer of the cake on top.

3. Chocolate Coating:

  • In a saucepan, heat the cream until it begins to boil. Then remove it from the heat and add the chocolate and butter.
  • Let it sit for a few minutes and then blend until smooth.
  • Allow it to cool slightly until it thickens a bit, and then pour it over the cake, covering it completely.

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