If you like Bounty bars – this is the cake for you! This Bounty cake is made of layers of soft and chewy coconut cake, filled with chocolate cream and whipped chocolate ganache. It’s also gluten free so it’s the perfect cake for Passover.
Photo: Natalie Levin
Gluten Free Bounty Cake
For coconut cake layers:
- 4 large eggs (separated and at room temperature)
- Pinch of salt
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- 150 grams (1 1/2 cups) ground coconut
- 60 grams (6 tbsp.) cornstarch
- 10 grams (2 tsp.) baking powder
For the syrup:
- 100 grams (1/2 cup) sugar
- 125 ml. (1/2 cup) water
For chocolate cream:
- 250 ml. (1 cup) whipping cream
- 200 grams dark chocolate
- 250 ml. (1 cup) cold whipping cream
Decoration:
- Chopped chocolate
- Shredded coconut
- Coconut cake: preheat oven to 170c degrees and grease the pan.
- In a bowl of a mixer whip egg whites and salt. When white foam begins to form, gradually add the sugar and continue whipping until stiff, shiny and elastic meringue forms.
- In a separate bowl, whisk egg yolks and vanilla until smooth.
- Reduce the mixer speed and gradually add the egg yolk mixture in a thin stream until incorporated.
- Add coconut, cornstarch and baking powder and fold in gently with a spatula into a smooth mixture.
- Pour the batter into the pan, and smooth the top.
- Bake for about 30-35 minutes or until the cake is golden brown and a skewer inserted in the center comes out clean.
- Cool completely at room temperature
- Slice the cake into 2 equal layers with a long serrated knife.
- Sugar syrup: in a small pan cook sugar and water to a boil.
- Cook for about 2-3 minutes after boiling until the sugar dissolves. Cool completely before using.
- Chocolate cream: in a small pot heat the cream to a simmer.
- Chop the chocolate and place in a bowl.
- Pour the hot cream over the chopped chocolate, wait a minute, and beat well until you get a uniform and shiny chocolate ganache.
- Cool the ganache in the fridge for 1-2 hours until it is cold.
- Transfer the ganache into a bowl of a mixer, add 200 ml of cream and whip until you get a uniform and stable chocolate cream.
- Assemble the cake: place the bottom layer of the cake on a serving plate and generously brush with syrup.
- Pour about 1/3 of the chocolate cream and flatten. Cover with the second layer of cake and press gently. Brush with syrup and cover the top and sides of the cake with the remaining cream.
- Garnish with chopped chocolate on the sides of the cake and shredded coconut on top.
- Refrigerate until serving.
- Keep the bounty cake in the refrigerator up to 5-6 days.
Photo: Natalie Levin