No-Bake Bounty Cake
Picture this: a warm afternoon, the sun streaming through your kitchen window, and the sweet aroma of chocolate and coconut filling the air. That’s exactly the kind of comfort you get with this delightful no-bake bounty cake. It’s incredibly easy to whip up and will leave you reminiscing about your favorite chocolate bars. Trust me, you’ll want to make this again and again!
Equipment
- 20cm round cake tin
- Mixing bowl
- Heatproof Bowl
Ingredients
For the Cake Base
- 200 g digestive biscuits crushed
- 100 g unsweetened desiccated coconut
- 150 g unsalted butter melted
- 397 g sweetened condensed milk can
For the Chocolate Layers
- 200 g milk chocolate chopped
- 100 g dark chocolate chopped
- 50 g unsweetened desiccated coconut for decoration
Instructions
- Step 1: Line a 20cm round cake tin with parchment paper.
- Step 2: Crush the digestive biscuits into fine crumbs and place in a mixing bowl.
- Step 3: Add 100g of desiccated coconut to the biscuit crumbs.
- Step 4: Pour in the melted butter and sweetened condensed milk, then mix until well combined.
- Step 5: Press the mixture firmly into the base of the prepared cake tin and smooth the top.
- Step 6: Melt the milk chocolate in a heatproof bowl over simmering water or in the microwave.
- Step 7: Pour the melted milk chocolate over the biscuit base and spread evenly.
- Step 8: Refrigerate for at least 2 hours or until the chocolate is set.
- Step 9: Once set, melt the dark chocolate in the same way as the milk chocolate.
- Step 10: Pour the melted dark chocolate over the milk chocolate layer and smooth it out.
- Step 11: Sprinkle the remaining 50g of desiccated coconut on top for decoration.
- Step 12: Refrigerate again until fully set, about 1 hour.
- Step 13: Carefully remove the cake from the tin and slice to serve. Enjoy!
Notes
Your no-bake bounty cake can be stored in the refrigerator for up to 5 days. Just make sure to keep it in an airtight container to maintain its freshness. If you want to keep it longer, you can freeze it for up to 3 months—just be sure to wrap it well!