Learn how to turn classic Victoria sponge into a Bounty cake in a few simple steps. Unlike our classic chocolate cake, this pretty and exotic sponge cake is flavoured with coconut buttercream, and adorned with dark chocolate.
Watch how to make this Bounty cake
- , (sponges only)
- 600g icing sugar
- 100 unsalted butter, softened
- 200g Philladelphia cream cheese
- ½ -1tsp coconut flavouring (adjust to taste)
- juice of 1 lemon
- 75g desiccated coconut
- 100g milk chocolate, finely chopped
- 2tbsp golden syrup
- 25g unsalted butter
- 65ml warm water
Make your Victoria sponge cake, sponges only – don’t make the filling. Leave to cool.
Sieve icing sugar into a large bowl and beat with the butter and cream cheese until smooth. Add the coconut flavouring and lemon juice and beat again until soft and smooth.
Spread almost a third of the buttercream on top of the base sponge, sprinkle over a third of the desiccated coconut and top with the other sponge, then press down slightly. Cover the whole cake with a thin layer of the buttercream to catch the crumbs then cover again with the remaining buttercream until smooth and even. Sprinkle the dessicated coconut around the edges and press in gently around the bottom of the cake to create a border.
Put the chocolate, golden syrup, butter and 65ml water in a heatproof bowl, place over a pan of gently simmering water and leave to melt. Whisk to combine. Allow to cool and thicken slightly then pour onto the top of the cake, using a palette knife to help it spread to the edges if you need to so it drips down the sides.
Top tip for making Bounty cake
If you're not a fan of dark chocolate you could use milk or even white chocolate instead
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