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Bounty Cake

When I think of a cake, I think of Bounty. A must on every birthday in my family for years, and still everybody’s favorite. It entered our lives during the 1990-es, when my mother got the recipe from our neighbor. The ’90-es were the years of economic sanctions and very shitty times for all the Balkans, so people got very inventive in making copycat recipes of the famous sweets. It was either too expensive or impossible to find, but hey, no problem, we’ll make it ourselves :wink: Funny thing is that this recipe came from a person who wasn’t a good cook at all and mom had to tweak it a lot to suit our taste. Anyway, of all the copycat recipes that were invented at those times, I find this one the most successful one as the taste is soo very close to the original.
 

Bounty Cake

Coconut meringue

9 egg whites
300 g granulated sugar
210 g desiccated coconut
a pinch of salt

Line a large oven pan (38×32 cm) with baking paper. Rub baking paper with butter. Preheat oven to 356°F/180°C.

With a mixer beat the egg whites with a pinch of salt stiff. Gradually add sugar with mixer on and beat it stiff and shiny. Carefully fold in the coconut using a spatula. Pour in the prepared pan. Turn oven to 300°F/150°C and bake until dried. Baking time is approximate and depends on your oven and the most important thing is to observe it carefully. Method is like making a meringue, it needs to be dried. Let bake for about 20-30 minutes and then check how much more it needs to be baked. You might even dry it on 266°F/130°C. Remember, this is something that depends on lots of factors: oven, size of the pan, the thickness of the meringue. Just watch closely.

When it’s done let cool and cut into 3 equal pieces lengthwise.

Chocolate cream

11 egg yolks
120 g granulated sugar
300 g dark chocolate
300 g butter
60 ml milk

Cook egg yolks with sugar in a double boiler until thick cream forms (it’s done when you scrape the bottom of pot with a spoon and a clear mark is visible). When it’s thick enough add pieces of chocolate and pour in the milk and let chocolate melt. Stir and remove from then heat. Leave it to cool down. In the meantime, beat butter with a mixer until fluffy. When cream is cooled then mix in butter.

Assembly

1 coconut layer + 1 layer of chocolate cream + 1 coconut layer + 1 layer of chocolate cream + 1 coconut layer and then spread the remaining chocolate cream all over the cake.

Bounty Cake

NOTE: Mama’s recipe asks for 9 egg yolks, but I make it with 2 more because I like it when there is more cream to spread all over the cake. Also, if meringue doesn’t dry properly and becomes sticky, don’t worry, the cake will be fine and tasty :wink:

This recipe was also published on Eva Toneva as my guest post :)