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Tropical Bounty Coconut Chocolate Ganache Cake Recipe

Bounty Cake with Coconut Cream and Chocolate Ganache

Alex Carter
A decadent layered cake inspired by the classic candy bar, featuring moist coconut sponge, rich coconut cream filling, and a glossy chocolate ganache topping. This showstopper dessert is perfect for celebrations and delivers a tropical, chocolatey experience in every bite.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 520 kcal

Ingredients
  

Ingredients

  • 2 cups all-purpose flour sifted
  • 1.5 cups granulated sugar
  • 1 cup unsweetened shredded coconut finely shredded
  • 1 cup buttermilk room temperature
  • 0.5 cup unsalted butter melted and cooled
  • 3 large eggs room temperature
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup heavy cream for coconut cream filling
  • 0.5 cup sweetened condensed milk for coconut cream filling
  • 0.5 cup unsweetened shredded coconut toasted for filling
  • 8 oz semi-sweet chocolate chopped for ganache
  • 1 cup heavy cream for ganache

Notes

Storage: Keep covered in the refrigerator for up to 3 days. Make-Ahead: Bake cake layers and prepare ganache up to 1 day ahead; assemble just before serving. Variations: Add 1/4 cup cocoa powder to the cake batter for a double chocolate version. Serve with fresh berries or a dusting of powdered sugar for an elegant presentation.