Coconut Bounty Cake on Sponge Recipe
This coconut Bounty cake is a Polish answer to coconut candy bars – a fluffy sponge base, a thick layer of sweet coconut and a chocolate glaze. It often appears at name-day parties and home gatherings because it looks impressive yet is quite easy to make. It’s a cake that combines the Polish love of sponge cakes with the exotic taste of coconut.
Coconut Bounty cake on sponge is the essence of Polish name-day celebrations – it looks like a patisserie-style torte, yet inside it hides a familiar “candy bar” coconut flavor in chocolate. A delicate, light sponge supports a generous, moist coconut layer that resembles the filling of popular bars but is less artificially sweet and more milky. Everything is finished with a glossy chocolate glaze, which makes each piece look like a little café dessert on the table.
Chef's tips
With sponge, the most important thing is not to overbeat or deflate the foam – after adding the yolks and flour, mix gently with a spatula using upward motions instead of using a mixer on high speed. The coconut layer should be as thick as a very rich custard; if it seems too runny after adding the coconut, give it a moment to rest, as the coconut will absorb more moisture. Pour the glaze over a completely cooled coconut layer, otherwise the chocolate can separate or soak into the coconut instead of forming an even sheet.
How to serve
This cake is perfect on a name-day table next to a carafe of homemade cherry liqueur and a pot of black filter coffee. For a less “boozy” setting, serve it with strong Earl Grey tea or a latte – the fat from the coconut and chocolate pairs well with bitter drinks. For larger parties I cut it into small rectangular pieces and arrange them on a stand, as it’s quite rich and it’s better for guests to be able to take seconds than to be given an overly large slice at once.
Ingredients
- egg - 5 piece
- sugar - 120 g
- wheat flour - 120 g
- baking powder - 5 g
- milk - 500 ml
- sugar - 100 g
- butter - 100 g
- desiccated coconut - 200 g
- pudding powder - 2 package
- chocolate - 150 g
- cream - 120 ml
Preparation
- Preheat the oven to 180°C, top and bottom heat. Line a baking tin about 25×35 cm with baking paper.
- Prepare the sponge: separate the egg whites from the yolks. Beat the egg whites until stiff, then gradually add the sugar towards the end of beating until the meringue is thick and glossy.
- Add the yolks one at a time, mixing on low speed just until combined.
- Mix the flour with the baking powder, sift into the bowl with the eggs and gently fold in with a spatula, using upward motions so the foam doesn’t deflate.
- Pour the batter into the prepared tin, smooth the top and bake for about 15–18 minutes, until the sponge is lightly golden and a skewer inserted in the center comes out dry. Remove and leave to cool.
- Prepare the coconut layer: in a saucepan bring 400 ml of the milk to a boil with the sugar and butter, stirring until the butter melts.
- Mix the pudding powder with the remaining 100 ml of milk until smooth and lump-free. Pour this mixture into the boiling milk, stirring constantly, and cook until it thickens to a thick custard consistency.
- Remove the saucepan from the heat, add the desiccated coconut and mix thoroughly. Set aside for 10–15 minutes to cool slightly and thicken; it should be thick but still spreadable.
- Spread the warm coconut mixture over the cooled sponge in an even layer and leave to cool completely.
- Prepare the glaze: heat the cream until hot but not boiling. Remove from the heat, add the broken-up chocolate and stir until you have a smooth glaze.
- Pour the glaze over the chilled coconut layer and spread evenly. Place the cake in the fridge for at least 2 hours so the layers set well, then cut into squares.
Storage
Store the cake in the fridge in an airtight container for up to 4–5 days. Serve leftovers straight from the fridge or let them sit for a few minutes at room temperature so the chocolate softens slightly before eating.
