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Bounty Chocolate Coconut Cake

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A delightful blend of rich chocolate and tropical coconut flavors, reminiscent of the classic Bounty chocolate bar. Perfect for celebrations or a cozy afternoon treat.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup coconut milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chocolate frosting

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the coconut milk, vegetable oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the shredded coconut.
  6. Pour the batter into the prepared cake pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Frost the cooled cake with chocolate frosting and top with additional shredded coconut, if desired.

Notes

For a stunning layer cake, double the recipe and split it into two pans. Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://www.nailzspa.com/bounty-chocolate-coconut-cake/

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