For the cupcakes;
- 175g self raising flour
- 50g plain flour
- 175g caster sugar
- 100g unsalted butter
- 75g melted coconut oil
- 3 eggs
- 25g desiccated coconut
- 3 x chopped Bounty bars
For the buttercream;
- 150g unsalted butter
- 350g icing sugar
- 100g Bounty spread
For the toppings;
- Desiccated coconut
- 2 x chopped Bounty bars
As soon as I saw the new Bounty spread I knew a delicious coconut recipe wouldn’t be far behind!
This recipe is for a light coconut sponge filled with pieces of Bounty bars, topped with sweet coconut buttercream, desiccated coconut and more Bounty bars!
One of my favourite thing about Bounty bars is that you get two of them, like a buy one get one free. When I refer to a Bounty bar in this recipe, I mean the pack of two.
You can buy the Bounty spread in most supermarkets. Tesco, Sainsburys and Asda all sell it.
If you can’t get it in your county you can substitute it for coconut milk (I would suggest try half the amount to start as it’s quite rich and then add more depending on taste) with a tablespoon of desiccated coconut.
Bake at 140C for 35-40 minutes or until golden brown and a cocktail stick comes out clean. Leave to cool completely.
Mix until soft and spreadable. If it’s too stiff, add in a tablespoon of milk, but not too much as we don’t want it sloppy.
This recipe makes 12 cupcakes or one 7″ round cake. Once baked they will last 3-4 days.
Try not to store in an airtight container as this may make the cases peel, instead leave in a cupcake box at room temperature.
The blue cupcake cases are from Iced Jems.
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!