I used to love Bounty Bars* when I was a child and I've been thinking about making a Bounty cake for a while. I think I've cracked it with this recipe. I considered keeping the chocolate out of the cake and covering it with chocolate ganache so that it would resemble a Bounty Bar, but I decided to go for the easier, quicker, and less rich option of chopping it up and adding it to the cake.
It is just the sort of cake I like best. Moist, not too sweet, full of texture and interest. Easy to make too.
Cream together until light and fluffy
9 oz (250g) soft butter
9 oz (250g) caster sugar
Beat together in another bowl
Add the eggs a little at a time to the butter mixture beating well with each addition.
4 oz (110g) desiccated coconut
4½ oz (125g) self-raising flour
Finally fold in
4½ oz (125g) plain chocolate chopped into pea-sized chunks
Scrape the mixture into a greased and base-lined 8 inch (20 cm) loose-bottomed tin.
Bake at 185°c/165°c fan oven for 45-50 minutes. A skewer should emerge form the centre of the cake clean when it is done.
We were too greedy to wait for it to cool properly, the chocolate was still soft and luscious.
It's just as good when the chocolate has hardened.
* Bounty Bars are very similar to the American Mounds Bars I believe.