Inspired by the vegan bounty chocolate bar, this cake is all things chocolate and coconut!
I know I'm super late to the party with the release of the vegan Bounty chocolate bar, but I've been waiting for the right time to make this cake as I wanted it to be enjoyed by the right people. I don't know how other food bloggers offload their extra recipes, but I hate waste so when I make something it's because I know there are people who will love to eat it. And unfortunately I don't know many people who are fond of the chocolate and coconut concoction would you believe. But it's okay, it wasn't wasted and those that did consume said cake, LOVED IT. Which is why you most definitely have to try making this. It's so so easy, and if you love a vegan Bounty chocolate bar then this cake is for you my friend. Admittedly, I thought the vegan Bounty was going to be exactly like a Bounty chocolate bar. But it's not really, its a chocolate bar with bits of coconut studded through unlike its flaky, crumbly rival. So yes, there's some work to be done but I'm full of gratitude that there is a Bounty I can eat - my next request is for miniature Bounty bars that I can eat in a Celebrations chocolate box at Christmas. Now wouldn't that be exciting. Anyway, the cake is amazing, you'll thank me later :)
If you love chocolate and coconut....
Check out my other recipes for more inspiration!
Recipe
Prep: 10 minutes
Cook: 40 minutes
Serves: 10
Notes:
- If you cannot find the Alpro Coconut Yoghurt, another brand should work along as it isn't too watery, you want it on the thicker side.
- I prefer buying cans of coconut cream as opposed to chilling a can of coconut milk as you can guarantee a big deposit of cream. They come in mini cans in Tesco!
Ingredients
- Cake
- 250g Self-raising flour
- 270g Coconut yoghurt - I used Alpro
- 80g Butter, melted
- 40g Cocoa powder
- 100g Caster sugar
- 50g Light brown sugar
- 1 tsp Bicarbonate of soda
- 1/2 tsp Baking powder
- Pinch of salt
- Icing
- 240g Coconut cream, chilled
- 100g Icing sugar
- 10g Cornflour
- 30g Desiccated coconut
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Method
- Preheat the oven to 180℃ and grease and line a 2lb loaf tin with baking paper.
- In a large bowl, add the sugars and melted butter and whisk together. Then whisk in the coconut yoghurt till combines.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarb and salt.
- Then add the dry ingredients into the wet. Mix till combined then spoon the batter into the cake tin.
- Bake for about 40 minutes until a knife inserted comes out clean.
- Leave the cake to cool in the tin then remove.
- Meanwhile make the icing. Add the coconut cream to a bowl then use an electric mixer to whisk till smooth. Add the icing sugar and cornflour and mix in but don't over mix.
- When the cake has cooled, spread the icing on top then sprinkle on the desiccated coconut. Serve straight away or keep covered in a container. Will last up to 5 days. Enjoy!
Christina
xx
