Homemade Bounty Roll
This homemade Bounty roll takes everything people love about the classic coconut and chocolate combination and transforms it into a light, elegant cake roll. A fluffy cocoa sponge wraps around a creamy coconut filling that is rich without being overly sweet, then finished with a simple chocolate drizzle. The result is a dessert that feels indulgent yet balanced, soft yet structured, and comforting without being heavy.
What makes this recipe especially appealing is how approachable it is. You do not need special equipment or advanced baking skills to achieve a beautiful result. With a few basic ingredients, a baking tray, and some patience, you can create a dessert that looks impressive and tastes nostalgic. It is ideal for family gatherings, holidays, or a quiet afternoon with coffee.
Ingredients
For the Cocoa Sponge Cake
- 4 eggs
- A pinch of salt
- 100 g sugar, about ½ cup
- 2 tablespoons vegetable oil
- 80 g all purpose flour, about ⅔ cup
- 20 g cocoa powder, about 2 tablespoons
- ½ teaspoon baking powder, optional
- 2 tablespoons coconut flakes
For the Coconut Cream Filling
- 400 ml milk, about 1¾ cups
- 200 g coconut flakes, about 2 cups
- 80 g sugar, about ⅓ cup
- 1 teaspoon vanilla sugar
- 2 tablespoons semolina
- 75 g butter, about ⅓ cup
For the Chocolate Decoration
- 20 to 50 g milk chocolate, depending on preference
Optional Garnish
- Extra coconut flakes or chocolate shavings
Cooking Instructions
Step 1: Prepare the Sponge
Preheat the oven to 180°C or 350°F. Line a baking sheet with parchment paper.
Crack the eggs into a bowl, add the salt, and beat on high speed for about 30 seconds. Gradually add the sugar and continue whisking for 5 to 6 minutes, until the mixture becomes pale, thick, and airy. It should double in volume and hold a ribbon briefly on the surface.
Step 2: Add Oil
Gently fold in the vegetable oil using a spatula, taking care not to deflate the mixture.
Step 3: Add Dry Ingredients
Sift together the flour, cocoa powder, and baking powder if using. Gradually fold this mixture into the egg base using gentle motions. Add the coconut flakes and mix lightly until just combined.
Step 4: Bake
Spread the batter evenly onto the prepared baking sheet and smooth the surface. Bake for 15 to 18 minutes, until the sponge springs back lightly when touched. Avoid overbaking to prevent cracking.
Step 5: Roll While Warm
Remove the cake from the oven and cover it with a clean sheet of parchment paper. Carefully roll the sponge while still warm, starting from the shorter side. Let it cool completely in this rolled shape.
Step 6: Make the Coconut Filling
In a saucepan, combine the milk, coconut flakes, sugar, vanilla sugar, and semolina. Cook over medium heat, stirring constantly, until the mixture thickens. Add the butter and simmer for 5 to 6 minutes more, until creamy and spreadable. Remove from heat and allow it to cool slightly.
Step 7: Assemble the Roll
Unroll the cooled sponge carefully. Spread the coconut cream evenly over the surface in a thick, even layer. Gently roll the cake back up, pressing lightly to remove air pockets. Place seam side down and wrap in parchment paper.
Refrigerate for 1.5 to 2 hours, or overnight if preferred, to allow the roll to set.
Step 8: Decorate
Melt the chocolate and drizzle it over the chilled roll in a decorative pattern. Let the chocolate set before slicing.
Step 9: Serve
Slice into even portions and serve chilled. Each slice reveals a soft cocoa sponge and a generous layer of coconut cream.
Nutritional Information per Slice (Approximate)
- Calories: 260 to 290 kcal
- Protein: 5 g
- Fat: 16 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Calcium: 60 mg
Why This Recipe Works
This dessert delivers familiar flavors in a lighter, homemade form. The cocoa sponge stays soft and flexible, the coconut filling is creamy without being heavy, and the chocolate adds just enough richness. The balance of textures makes each bite satisfying, while the sweetness remains controlled and pleasant.
Inspiration Behind the Dessert
The recipe is inspired by the well known coconut and chocolate candy bar that has been loved for decades. Turning those flavors into a cake roll adds a homemade, nostalgic character rooted in European sponge cake traditions. This version blends classic roulade technique with a tropical filling, creating a dessert that feels both familiar and special.
Ingredient Highlights
- Eggs: Provide structure and volume, creating a light sponge without heavy leavening.
- Cocoa powder: Adds depth and contrast to the sweet coconut filling.
- Coconut flakes: The core flavor and texture of the dessert.
- Semolina: Thickens the cream gently, keeping it smooth and stable.
- Butter: Adds richness and silkiness to the filling.
- Chocolate: Finishes the roll with elegance and flavor balance.
Storage Tips
Store the roll covered in the refrigerator for up to five days. The flavor improves after the first day as the filling sets. Slices can be frozen individually for up to two months and thawed overnight in the refrigerator. Avoid reheating, as the filling may melt unevenly.
Variations to Try
Cover the entire roll with melted chocolate for a richer version.
Add chopped nuts to the filling for texture.
Use low fat milk and less sugar for a lighter option.
Add a small amount of tropical fruit puree to the filling for variation.
Create mini rolls for individual servings.
Serving Suggestions
This dessert pairs well with coffee, hot chocolate, or black tea. For a refreshing option, serve with iced coffee or cold milk. It also works beautifully plated with a small scoop of vanilla ice cream or fresh berries.
Final Thoughts
Homemade Bounty roll is a comforting dessert that combines simplicity with elegance. Soft, creamy, and full of coconut flavor, it brings a familiar treat into a homemade setting where you control every ingredient. Whether shared at a gathering or enjoyed quietly with a cup of coffee, it is a dessert that feels both nostalgic and rewarding to make.
