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+ servings

Bounty Cake

  • Prep Time
    10 MINS
  • Cook Time
    25 MINS
  • KCals 77
  • Carbs 2G
16 Servings


  • 75 g defattened coconut flour such as Sukrin coconut flour
  • 70 g reduced fat spread
  • 6 tbsp granulated sweetener
  • 6 medium eggs
  • 50 g plain chocolate chips
  • 1 tsp reduced calorie hot chocolate powder
  • 2 tbsp desiccated coconut


  1. Preheat the oven to 180°c. Beat together the reduced fat spread with the granulated sweetener until light and fluffy.

  2. Add the eggs, one at a time until fully incorporated. Don't worry if the mixture looks like it is separating or curdling!
  3. Add the coconut flour and beat well. Leave to stand for 5 minutes.

  4. Stir in the chocolate chips and the desiccated coconut and pour the mixture into a lined, 8 inch loose-bottomed cake tin. Bake for 25 minutes or until golden.
  5. Leave to stand in the tin for 10 minutes before turning out onto a wire rack. Once completely cool, dust with the hot chocolate powder for an extra chocolaty hit! Cut into 16 slices and serve.