A version of this cake popped up on my Facebook feed recently – I had a quick look at the recipe at time but forgot to bookmark it and now, to be honest, I don’t remember where it came from 🙂
Anyway, if you like the ‘Bounty’ chocolate bar then you will like this cake because it is the ultimate combination of chocolate and coconut. I actually don’t like coconut that much, but I’m having to hold myself back from eating this entire cake today….lol
You can cheat and make this recipe using any type of boxed chocolate cake mixture. The box I had included chocolate frosting too so that means even less effort required, and there is nothing wrong with that.
Ingredients – makes a 20cm/7 inch cake:
- 1 box chocolate cake mix including frosting
- 3/4 cup water
- 1/4 cup vegetable oil
- 2 eggs
- 1 and 1/2 cup finely desiccated coconut, plus extra to decorate
- 3/4 cup icing (powdered) sugar
- 2 egg whites
- Heat your oven to 160C/140C fan forced/320F and spray a 20cm/7 inch spring-form cake pan with cooking spray (or grease liberally with butter).
- Combine the chocolate cake mix with the water, oil and 2 eggs until smooth.
- Pour the cake batter into the prepared pan and bake for 55 minutes or until a skewer inserted into the centre comes out clean.
- Remove from the oven but leave the cake in the pan.
- Stir together the desiccated coconut and icing (powdered) sugar. Whisk the egg whites until soft peaks form and then stir in the sugared coconut. Carefully spread this coconut mixture over the top of the chocolate cake and then bake for a further 10 minutes until the coconut layer is just turning golden.
- Remove from the oven and leave to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
- Spread the chocolate frosting over the top of the cake then sprinkle on a little more coconut to decorate.
- Serve and enjoy!