Soft moist coconut sponge topped with creamy chocolate coconut frosting, it’s just like eating a Bounty bar in cupcake form. Yes this is my second post on chocolate bar cupcake creations – keep tuned in and a few more creations are still pending a write-up.
My father loves Bounty, one of his favourite chocolate bars and for his 65th birthday it was almost a must be inspired cake that I had to find away of making the flavours come together to taste like a bounty in a cake.
The cake itself is a light moist coconut cake, not too dense but full of coconut flavour with the coconut milk and desiccated coconut the flavours comes through very well.
The frosting was an indulgent creamy chocolate with desiccated coconut and coconut milk bringing out the coconut taste with topped with a Bounty and more desiccated coconut to finish off. You can just spread on the frosting with a palette knife, but using a piping bag and star tip just makes the look pretty!
It does seem like I’ve gone a little mad in the kitchen making all these cupcakes, but I do love making cakes or cupcakes for special people in my life, more so when there is no expectation, which definitely keeps it stress free. As my dad only asked for a few dozen cupcakes, it was like the imagination can go wild with such great ideas…and I had too many ideas than what I could bake! SO I do need another excuse to bake more cupcakes so that I can try out these ideas…now who’s birthday is next up?
Bounty Bars are such an interesting bar, sweet coconut fudge covered in chocolate. Which means you could do a coconut cake with chocolate frosting or even a chocolate cake with a creamy coconut frosting…but I liked the idea of having a white cake cover in chocolate coconut frosting.
150g Caster Sugar
250g Self Raising Flour
75g Desiccated Coconut
100ml Coconut Milk
1 1/2tsp Baking Powder
50g Desiccated Coconut
2 Tbsp Coconut Milk
25g Cocoa Powder
300g Icing Sugar
3 Bounty Bars (Full Size)
Cream together margarine and caster sugar until light and creamy, then add in the eggs and beat again.
Add the self-raising flour, desiccated coconut, coconut milk and baking powder to the mixing bowl.
Mix on medium speed for about 1-2 minutes until all the dry is mixed into the wet.
Scoop the batter evenly into 12 cupcake cases
Fill until half full.
Bake in the oven for 20-25 minutes until lightly golden brown and fully baked, then allow to cool.
In a mixing bowl add butter and cocoa powder and cream together.
Add the coconut milk to the butter chocolate mixture.
Add in the icing sugar and desiccated coconut to the frosting mixture.
Mix together until light and creamy and holds a peak, if too stiff then add a little more coconut milk, if too running then add more icing sugar.
Pipe the frosting over the cakes, add a 1/2 of a Bounty Bar and sprinkle on a little desiccated coconut. Enjoy[yumprint-recipe id=’82’]