Simple no-bake Bounty cake

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Today I want to show you a simple cake that is perfect for sharing with your loved ones. This time we'll prepare a Bounty cheesecake: an easy coconut no-bake cake made out of desiccated coconut and mascarpone cheese. Of course, we won't skip a sweet chocolate glaze.

 

Cake comes out creamy, distinctly coconut in flavour, and soft chocolate glaze brings additional sweetness. A very easy to make dessert that is just perfect for sharing - I highly recommend it for your next family gathering!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (28 x 18 cm cake tin)

Cake base

  • 300 g chocolate cookies (I'm using cookies with creamy filling)
  • 80 g unsalted butter
Coconut layer
  • 100 ml water
  • 24 g (2 tbsp) gelatine
  • 400 g (1 can) coconut milk
  • 200 g desiccated coconut
  • 100 g (1/2 cup) sugar
  • 1.5 tsp vanilla paste
  • 50 ml coconut liqueur
  • 500 g mascarpone cheese
Chocolate glaze
  • 200 g milk chocolate
  • 100 ml whipping cream

Method

  1. Prepare cookie base. Put 300 g chocolate cookies into a kitchen robot. Crush the cookies until they resemble sand. I'm using chocolate cookies with creamy filling. Once you get the right texture, add 80 g cool melted butter to the cookies. Mix the contents of the bowl shortly at low speed, until butter is distributed in cookies.
  2. Transfer crushed cookies into a cake tin, 18 x 28 cm. Its base should be lined with baking paper, and its sides - with baking paper or acetate foil. Spread crushed cookies in an even layer across the whole surface and press them down with a glass until compact cake base is formed. Put the baking tin into a fridge as you move on to coconut layer.
  3. Prepare gelatine. Put 24 g powdered gelatine into a small bowl and add 100 ml cold water. Stir through the contents of the bowl shortly until you can no longer see dry powder and set it aside for around 10 minutes for gelatine to bloom.
  4. Pour 400 g full fat coconut milk into a medium pot. Add 100 g sugar and 200 g desiccated coconut. Stir through the contents of the pot shortly, only until liquid covers coconut completely and sugar dissolves. From that point on, heat up the contents of the pot over medium low heat for around 10 minutes, until coconut becomes softer and most of liquid evaporates. It is worth stirring through coconut from time to time to make sure it doesn't burn and become unpleasantly bitter.
  5. Take pot off heat after around 10 minutes. Add bloomed gelatine to cooked coconut and stir it in until fully dissolved. It should take no longer than two or three minutes as coconut is hot. Add 50 ml coconut liqueur and 1.5 tsp vanilla paste next. Stir through the mixture shortly to distribute them in coconut and set it aside for an hour or two until coconut comes to room temperature.
  6. Once coconut is cool, move on to the next step. Put 500 g cold mascarpone cheese into a large bowl. Stir through the cheese with a silicone spatula until it loosens up a bit and becomes smooth in texture. Add cool coconut to the cheese. Combine the contents of the bowl with a spatula. If mascarpone is very cold, the coconut layer will start setting immediately, so it is worth acting quite quickly here.
  7. Transfer coconut and cheese mixture onto the crushed cookie base and spread it in an even layer. It is worth smoothing out the top of the cake straight away ahead of covering it with chocolate glaze. Put the cake into a fridge for an hour until the top of the cake firms up.
  8. Put 200 g milk chocolate broken up into pieces into a bowl and add 100 ml whipping cream. Put the bowl into a microwave oven for about a minute in total. Take out the bowl every 15 seconds, stir through its contents and return it into the microwave. Repeat these steps until a smooth, thick chocolate glaze forms. Don't put the bowl into the microwave oven for too long at a time as chocolate may scorch, in which case you'll need to start afresh.
  9. Once you obtain a smooth chocolate glaze pour it directly on top of coconut layer and spread it evenly across the whole surface. The difference in temperatures will set the chocolate glaze  quite quickly. Return the cake into the fridge for a few hours, or best overnight, until coconut and chocolate set completely.
  10. Enjoy!

Approximate nutritional value

100 g

  • 407 kcal
  • Carbs: 24 g
  • Fat: 33 g
  • Protein: 4 g
  • Fibre: 2 g

1 slice (recipe makes 25 slices)

  • 317 kcal
  • Carbs: 19 g
  • Fat: 25 g
  • Protein: 3 g
  • Fibre: 1 g

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