This Bounty crumble cake is a true homage to the famous Bounty chocolates, with a soft coconut heart and a delicious chocolate layer. A combination that never disappoints! If you also love the coconut-chocolate mix, then you absolutely have to try this version of the crumble. Easy to prepare and irresistible to eat, it’s perfect for any occasion.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 455.99 (Kcal)
- Carbohydrates 70.59 (g) of which sugars 33.22 (g)
- Proteins 9.22 (g)
- Fat 18.14 (g) of which saturated 11.97 (g)of which unsaturated 5.70 (g)
- Fibers 3.12 (g)
- Sodium 36.89 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Bounty Crumble Cake
- 2 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 packet baking powder
- 2 eggs (room temperature)
- 1/2 cup butter (softened)
- 1/3 cup cornstarch
- 1/2 cup sugar
- 2 cups milk
- 1 cup desiccated coconut
Tools
- Cake Pan
Preparation of the Bounty Crumble Cake
Start by mixing the flour, cocoa, sugar, and baking powder in a bowl. Add the softened butter and mix until you get a homogeneous mixture. Then add the eggs, mixing until you get a crumbly dough. Cover the bowl and let it rest in the refrigerator for about 30 minutes.
Meanwhile, prepare the coconut cream. In a saucepan, pour the cornstarch and sugar. Gradually add the milk, stirring with a whisk to avoid lumps. Place the saucepan on the stove and cook, stirring until the cream thickens. When it’s ready, turn off the heat and add the coconut, mixing well until you get a smooth and well-mixed cream.
Now take a 9.5-inch round springform pan, line it with parchment paper, and distribute half of the crumbly dough on the bottom. Press well with your hands to form an even layer. Pour all the coconut cream on top and level it with a spatula. Finally, crumble the remaining dough over the cream, trying to cover the entire surface well.
Bake the cake at 350°F for about 35 minutes, or until the surface becomes golden. Once baked, let it cool in the pan. Only when it is completely cold, transfer it to a platter.
Tips
If you are a true “coconut lover” like me, you can add a few more grams of coconut for a more intense flavor!
If you don’t have desiccated coconut, you can also use coconut flour. The cream will be a bit finer, but the taste will still be delicious.
The cake should be stored in the fridge and stays perfect for 2-3 days.
Other recipes:
Baked Zucchini Flowers
September Paccheri with Eggplants
Cake Pops with Mascarpone
Coconut Cookies
