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Imagine a cake that brings together the rich, decadent taste of chocolate with the tropical essence of coconut. The Chocolate Coconut Bounty Cake is not only a feast for the taste buds but also a visual delight, perfect for any occasion—from festive celebrations to a simple indulgent treat at home. Inspired by the beloved Bounty chocolate bar, this cake captures the essence of its flavors, making it an irresistible choice for chocolate and coconut lovers alike.

Chocolate Coconut Bounty cake

Indulge in the rich flavors of this Chocolate Coconut Bounty Cake! This decadent dessert features layers of moist chocolate cake filled with creamy coconut goodness and topped with a luscious dark chocolate ganache. Perfect for special occasions or whenever you're craving something sweet. Easy to make and absolutely delicious, this cake is a delightful treat that will impress your family and friends. Dive into chocolatey coconut bliss today! 🍫🥥
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 cup coconut milk (or dairy-free alternative)

⅓ cup vegetable oil

1 tsp vanilla extract

1 tbsp apple cider vinegar

1 cup shredded unsweetened coconut

For the Coconut Cream Filling:

1 cup heavy cream (or coconut cream for a dairy-free option)

½ cup powdered sugar

1 tsp vanilla extract

½ cup shredded unsweetened coconut

For the Ganache Topping:

200g dark chocolate (70% cocoa)

½ cup heavy cream (or coconut cream)

2 tbsp unsweetened cocoa powder (for dusting, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make a well in the center and add the coconut milk, vegetable oil, vanilla extract, and apple cider vinegar. Mix until just combined. Fold in the shredded coconut.

      Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

        Make the Coconut Cream Filling: In a bowl, whip the heavy cream (or coconut cream) with the powdered sugar and vanilla extract until soft peaks form. Gently fold in the shredded coconut. Set aside in the refrigerator.

          Prepare the Ganache: While the cakes are cooling, chop the dark chocolate into small pieces and place it in a bowl. In a small saucepan, heat the heavy cream (or coconut cream) until just simmering, then pour it over the chocolate. Let it sit for a minute, then stir until smooth and glossy.

            Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread half of the coconut cream filling over the first layer. Top with the second cake layer.

              Top with Ganache: Pour the ganache over the top of the cake, allowing it to drip down the sides. For a decorative touch, dust the top with unsweetened cocoa powder.

                Chill and Serve: Refrigerate the assembled cake for about 30 minutes to set the ganache. Slice, serve, and enjoy your decadent Chocolate Coconut Bounty Cake!

                  Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12