Bounty Bar inspired layer cake with vegan chocolate cake layers, refreshingly delicious coconut cream filling covered in a coconut buttercream and topped with a chocolate ganache and shredded coconut.
Well, I made the decision to start a YouTube channel! I felt like I needed a new creative outlet and thought filming my cakes and cooking would be a fun one. Plus it’ll be fun to see how my skills improve over time. I am completely self taught and just figuring things out along the way! This cake is from my first ever YouTube video! I had been craving a Bounty Bar or UnReal Coconut Bar so thought making this in cake form would be a wise choice. So! I whipped together my favourite chocolate cake layers in three 6-inch cake tins. You also make the cake recipe in two 8 or 9 inch cake tins. I just like the look of a three layer cake so went with that.
The coconut cream filling is very refreshing! I used an equal combo of dairy free whipping cream (I can find the Silk brand easily) and a coconut cream. I whipped these together and then added in some shredded coconut. Delish!
I made a simple American style buttercream by whipping together vegetable shortening and vegan butter, then adding icing sugar and vanilla. To make this coconut flavoured I used some of the remaining coconut cream until I got the taste and texture that I wanted.
For a chocolate ganache, I microwaved vegan chocolate chips with oat milk in 10 second bursts, mixing in-between bursts. I should have added a bit more oat milk to thin it out before pouring it on the cake but I got too excited, lesson learned for next time!
You can watch my YouTube video for this cake here and find the full recipe down below.
If you end up giving this a try please tag me in your post @sachagud – I’d love to see it!
Delicious Vegan Chocolate Coconut Layer Cake (Bounty Bar Inspired)
- stand mixer
- Three 6 inch cake tins
Vegan Chocolate Cake Layers
- 2 cups non-dairy milk (I use Earth's Own Oat Milk)
- 2 tbsp apple cider vinegar
- 1 1/2 cups white sugar
- 2/3 cups vegetable or canola oil
- 2 tbsp vanilla extract
- 3 cups all purpose flour
- 2/3 cups cocoa powder
- 2 tsp baking soda
- 1 tsp salt
Coconut Cream Filling
- 1/4 cup dairy free whipped cream
- 1/4 cup coconut cream
- 3 tbsp shredded coconut
Vegan Coconut Buttercream
- 1/2 cup vegan butter, softened
- 1 cup vegetable shortening
- 5 cups powdered sugar
- 2 tbsp vanilla extract
- 2 tbsp non-dairy milk (if needed)
- 3-4 tbsp coconut cream (to taste)
Vegan Chocolate Ganache
- 1/4 cup vegan chocolate chips
- 2-3 tbsp non-dairy milk
Chocolate Cake Layers
- Preheat oven to 350 F. Lightly grease three six inch or two eight or nine inch cake pans and cover the base with a circle of parchment paper.
- Make vegan buttermilk in a medium bowl by stirring together non-dairy milk and apple cider vinegar. Set aside for five minutes.
- In a large bowl (or bowl of a stand mixer) sift together flour, cocoa powder, baking soda and salt. Whisk until combined.
- In the vegan buttermilk mixture add sugar, oil and vanilla, whisking to combine.
- Pour the wet mixture over the dry ingredients beating with a hand mixer or stand mixer with whisk attachment until smooth.
- Divide cake batter evenly to the prepared cake pans, smoothing out the tops and bake for 30-45 mins. Time will vary depending on your oven and what size of pans you choose to use. I always like rotate the pans at around the 25 minute mark. I will use a toothpick to check the cakes doneness – minimal crumbs stick to a toothpick after you insert it into the centre of the cake.
- Place pans on a cooling rack and allow to cool fully before decorating.
Coconut Cream Filling
- In a medium bowl add dairy free whipped cream and coconut cream and whip together with a hand mixer.
- Fold in shredded coconut. Keep refrigerated until ready to decorate. (I did this the same day as decorating)
- Using a stand mixer with paddle attachment or in a large mixing bowl with hand mixer, whip vegan butter and vegetable shortening together until smooth. This will take about 5 minutes.
- Add powdered sugar 1 cup at a time and continue to mix.
- Add the vanilla and mix well.
- If icing is too dry/thick add non-dairy milk 1 teaspoon at a time until you reach your desired consistency.
- In a microwave safe bowl, heat the chocolate chips and non-dairy milk in 10 second bursts, removing from the microwave to stir in-between.
- Repeat steps until the chocolate has melted and mixture is completely smooth, test consistency by dripping some of the ganache in your bowl before adding to the cake.
- In the center of the cake board, place the first cake layer top side up. Depending on the size of cake tins you used you'll need to adjust the amount of buttercream you add. Start with 1/4 to 1/2 cup and spread it gently over the cake layer.
- Use offset spatula to create a well and add in half of the coconut cream filling. The well will help to ensure the filling doesn't ooze out of the cake.
- Repeat with second cake layer.
- Place the final cake layer, top side down, on the second layer of filling.
- Apply a thin layer of buttercream around the cake for a 'crumb coat'. Place the cake in the fridge for 30 minutes or the freezer for 15 minutes to set the crumb coat.
- Once the crumb coat is set, frost the cake with remaining buttercream and decorate to your liking.