River Cottage Bounty Bar Cake

Posted by annauk1 on May 27, 2011
Posted in: Cake making, chocolate, River Cottage. 28 Comments

The delivery man came today.
And we all know what that means, right?

A parcel from Amazon.

YAAAAAAAAAAAAAAAAY!!

In today’s parcel was ‘River Cottage Handbook No. 8 – Cakes’ and Paula Deen’s ‘The Deen family cookbook’.
Don’t ya just love Amazon?!
(Yes, I know, I know, I pay for them, they don’t deliver them out of the goodness of their hearts, but still…..)

Flicking through the River Cottage book, the first recipes that caught me eye were the Bounty cake and a golden syrup cake, swoon……we’ll leave the golden syrup cake for another day – today it’s the turn of the

BOUNTY BAR CAKE


For the cake:
50g dessicated coconut
150 ml coconut milk, or ordinary milk
150g self-raising flour
25g cocoa powder
150g caster sugar
150g butter, softened
2 eggs

For the topping:
125g chocolate (I used half dark and half milk)
125g creme fraiche or yoghurt

1. The first thing you need to do, a couple of hours before you make the cake, is to soak the dessicated coconut in the milk and set aside. This is to re-hydrate the coconut. I used ordinary milk, but added 1tsp of coconut flavouring for a really coconutty flavour.

2. Mix together the flour, sugar and cocoa powder (I never bother sifting, a few seconds dry mixing in my KA is equivalent to sifting I reckon!)

3. Add the eggs, the milky coconut and the softened butter and beat until light and creamy.
I need to confess – at this step the cake batter almost didn’t get as far as the cake tin! It’s delicious…like a melted Bounty bar!

4. Pour into a buttered and lined 1 ltr loaf tin.

5. Cook at 180deg. C (160 deg. C- fan oven) for about 40 mins.

6. Leave to cool and top with the chocolate creme-fraiche topping, which is made by adding either yoghurt or creme fraiche to melted, cooled chocolate.

Changes/tips:
* I added a teaspoon of coconut flavouring to both the cake mix and to the frosting, I wanted it really, really coconutty!

*I added a little dessicated coconut also to the frosting, for texture and taste.

* My cake took 45 minutes at 160deg. C in my fan oven.

* I decorated with chopped up Bounty bar, instead of chocolate buttons as the book suggests.

* I used yoghurt this time for the topping. Next time I’ll try it with creme fraiche to see if there’s a big difference.

This was a beautiful cake, moist, chocolatey and delicious. I’ll definitely make it again!

Recipe adapted from River Cottage Handbook No.8 by Pam Corbin.

28 comments on “River Cottage Bounty Bar Cake”

  2. You can't beat the delivery of Amazon packages!! Anna, I was going to order the River Cottage Cakes in my last amazon order and now I'm definitely going to. This Bounty Cake looks and sounds amazing!! Looking forward to the Golden Syrup Cake :)Mariax

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  5. OMG that looks amazing..!! Btw, I'm expecting an amazon parcel any day now; containing (amongst others) Two Greedy Italians.. :)Maria

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  7. Yum yum yum! Bounty bars! I know I have a few of the RC books, I better check if I have this one, if not, hi ho hi ho it's off to Amazon I go!

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  8. You're really going to enjoy both books. The Bounty Bar Cake really looks amazingly delicious. I hope you have a great day. Blessings…Mary

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  12. I LOVE it when Amazon packages arrive! My husband doesn't share the same excitement though…lol;-)I've ordered this book and can't wait for it to arrive! That cake looks amazing, I love Bounty bars so this is like cake nirvana for me! Let us know what you think of the Paula Deen book 🙂

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  14. Anna, I am sure you're right about the sifting, I can never be bothered sifting and figure the flour already looks so light anyway;) It would only be sponge that I think I would sift now. The books sound wonderful. I have been umming and ahhing over Ms Deen for the longest time, so I hope you blog a little about those:) I don't have an Amazon habit (necesity not will power;)) but I am happy to indulge vicariously through your blog entries:D This first cake sounds wonderful, chocolate and coconut, what's not wonderful about that?:)

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  21. Anna, I am crazy about coconut cakes and have been using it a lot lately as I've bought a huge quantity which was quite cheap from an Indian store. I've been dreaming ways to make bounty bars and maybe I'll give it a try one of these days. I'm going to try this method of soaking the coconut in milk to see the difference. To answer your question here is the link to my Cypriot blog http://kopiaste.wordpress.comm.

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  26. I restrict myself to visiting Amazon once a month!! The cake looks fabulous, bounty's are one of the few choccie bars I actualy buy! Am sure will fall completely in love with this one!

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  27. I was given his book for my birthday last month- isn't it such a glorious read? I was so excited upon receiving it I didn't know where to start baking! I've made a few and really enjoying working my way through it- definitely a winner of a cookbook.

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  28. I finally baked this last week, whilst we loved the cake part – I used yoghurt for the icing and wasn't overly keen on the flavour, will try with the creme fraiche instead next time!

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