Imagine everything you love about the famous Bounty candy bar — that tender, juicy coconut filling wrapped in a layer of chocolate — but turned into a soft, fluffy, homemade cake roll. This dessert is the perfect blend of light cocoa sponge and creamy coconut filling, with just the right balance of sweetness. It’s rich, delicate, and beautifully satisfying without being overly sugary. What makes this recipe truly irresistible is how simple and foolproof it is. You don’t need fancy equipment or advanced pastry skills — just a whisk, a baking tray, and a bit of love. The sponge is light as air, the filling is smooth and coconut-rich, and the final drizzle of melted chocolate gives it that irresistible homemade charm. It’s a recipe that looks fancy but feels like comfort — perfect for family gatherings, holidays, or even just your afternoon coffee break.
Let’s get baking, my friends — this roll might just become your new favorite dessert!
Ingredients
For the Cocoa Sponge Cake:
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4 eggs
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A pinch of salt
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100 g sugar (½ cup)
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2 tbsp vegetable oil
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80 g flour (⅔ cup)
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20 g cocoa powder (2 tbsp)
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½ tsp baking powder (optional)
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2 tbsp coconut flakes
For the Coconut Cream Filling:
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400 ml milk (1¾ cups)
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200 g coconut flakes (2 cups)
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80 g sugar (⅓ cup)
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1 tsp vanilla sugar
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2 tbsp semolina
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75 g butter (⅓ cup)
For the Chocolate Decoration:
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20–50 g milk chocolate (as desired)
For Garnish (optional):
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Extra coconut flakes or chocolate shavings
Cooking Directions
1. Prepare the Sponge Base:
Start by preheating your oven to 180°C (350°F). Line a baking sheet with parchment paper — this will make rolling much easier later.
In a mixing bowl, crack 4 eggs and add a pinch of salt. Beat the eggs on high speed for 30 seconds, then gradually add 100 g sugar. Continue whisking for 5–6 minutes, until the mixture becomes pale, fluffy, and doubles in volume. You’ll know it’s ready when you lift the whisk and the ribbon of batter remains visible on the surface for at least a second before dissolving.
2. Add the Wet Ingredients:
Pour in 2 tablespoons of vegetable oil and gently mix it into the batter using a spatula. Don’t beat too hard — you want to keep that airy texture intact.
3. Sift and Fold the Dry Ingredients:
In another bowl, sift together 80 g flour, 20 g cocoa powder, and, if desired, ½ teaspoon baking powder. Always sift cocoa — it tends to clump. Slowly fold the dry mixture into the egg base using a spatula, moving in gentle circular motions from bottom to top. Add 2 tablespoons of coconut flakes for that subtle tropical note.
4. Bake the Sponge:
Pour the batter evenly onto the parchment-lined baking sheet and smooth the surface. Bake for 15–18 minutes, until the cake springs back lightly when touched. Avoid overbaking — a dry sponge will crack when rolled.
5. Roll While Warm:
Once baked, remove the cake from the oven and cover the top with another piece of parchment paper. Gently roll it up while it’s still warm — this helps it hold its shape later. Let it cool to room temperature.
6. Prepare the Coconut Filling:
In a saucepan, combine 400 ml milk, 200 g coconut flakes, 80 g sugar, 1 tsp vanilla sugar, and 2 tbsp semolina. Bring to a gentle boil, stirring constantly, then add 75 g butter. Simmer for 5–6 minutes until thickened. The mixture should look creamy but still spreadable. Remove from heat and let it cool slightly for 5–10 minutes.
7. Assemble the Roll:
Unroll the cooled sponge cake carefully. Spread the warm coconut cream evenly over the entire surface. Using your hands or a spatula, smooth the filling so it’s about ½ inch thick. Then, gently roll the cake back up, pressing slightly to eliminate air pockets. Place it seam-side down and wrap in parchment paper again.
Refrigerate for 1.5–2 hours (or overnight if you prefer). This step allows the roll to firm up and the flavors to meld beautifully.
8. Decorate with Chocolate:
Once the roll has chilled and set, remove it from the fridge. Melt 20–50 g milk chocolate using a clever trick: place it in a small plastic bag, seal tightly, and dip in hot water for 1 minute. Once melted, cut off a small corner of the bag and drizzle the chocolate over the roll in a decorative pattern. This method saves time and keeps things mess-free.
9. Serve and Enjoy:
Let the chocolate set for a few minutes, then slice your Bounty roll into even pieces. Each slice reveals a stunning swirl of cocoa sponge and creamy coconut filling — just like a homemade version of your favorite candy bar.
Serve chilled with coffee, tea, or even a scoop of vanilla ice cream for a truly indulgent treat.
Nutrients (Per Serving, approx. 10–12 slices):
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Calories: ~260–290 kcal
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Protein: ~5 g
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Fat: ~16 g
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Carbohydrates: ~25 g
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Fiber: ~2 g
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Calcium: ~60 mg
Why You’ll Love This Recipe
If you’ve ever loved the flavor of a Bounty bar — that mix of coconut sweetness and chocolate — this dessert will be your new obsession. It’s not overly sweet, perfectly balanced, and delightfully moist. The texture is just right: soft cake, creamy coconut, and a gentle crunch of flakes. Plus, it’s easy to make! The steps are straightforward, and you don’t need any complicated techniques. It’s also much healthier than store-bought candy, as you control the sugar, fats, and ingredients. Every slice feels indulgent but not heavy — just pure coconut bliss.
The Origins and Inspiration Behind the Dish
The inspiration for this roll comes from the world-famous Bounty chocolate bar, which has been loved since the 1950s for its signature coconut-and-chocolate duo. But the idea of turning it into a homemade roll cake adds a personal and nostalgic twist. Many home bakers in Eastern Europe and the Mediterranean have adopted this concept, creating coconut cream rolls that combine tropical flavor with a European sponge cake tradition. It’s a recipe that bridges worlds — the simplicity of a homey roulade and the elegance of a confectionery dessert. This particular version celebrates the old-school charm of homemade sweets. It’s not flashy or commercial; it’s authentic, comforting, and made with heart — exactly the kind of dessert that brings smiles around the table.
Ingredient Spotlight
Eggs: Whipped to perfection, they create that fluffy sponge structure — no need for yeast or heavy leaveners.
Cocoa Powder: Adds depth and contrast to the sweet coconut filling, making every bite richer.
Coconut Flakes: The star of the show! Provides both flavor and texture — tender, fragrant, and satisfying.
Semolina: A secret thickener that gives the cream its velvety consistency without being too rich.
Butter: Adds silkiness to the filling, balancing the coconut’s natural graininess.
Chocolate Drizzle: The finishing touch that makes it elegant and irresistible.
Storage and Reheating Tips
Store your Bounty roll in the refrigerator for up to 5 days, covered tightly with plastic wrap or in an airtight container. It actually tastes better the next day, as the flavors settle and the cream thickens. If you want to freeze it, wrap slices individually in cling film and store for up to 2 months. Thaw in the fridge overnight before serving — it will taste as fresh as the day you made it.
Avoid microwaving, as the filling may melt unevenly. If you prefer it slightly softened, just let it sit at room temperature for 10–15 minutes before enjoying.
Common Variations to Try
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Chocolate-Coated Roll: Cover the entire roll in melted dark or milk chocolate for a true Bounty bar experience.
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Nutty Twist: Add chopped almonds or hazelnuts to the coconut filling for extra crunch.
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Lighter Version: Replace sugar with a sugar substitute and use low-fat milk and butter.
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Tropical Fusion: Add a touch of pineapple puree or mango to the filling for a fruity twist.
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Mini Bounty Rolls: Make individual rolls instead of one large one — perfect for parties or lunchboxes.
Pairing Recommendations
This Bounty Roll pairs beautifully with coffee, hot chocolate, or coconut milk lattes. For a refreshing twist, serve it with iced coffee or a cold glass of milk. If you want something more traditional, a cup of black tea with lemon or herbal tea with berries complements the coconut flavor perfectly. For dessert plating, serve it with a small scoop of vanilla ice cream and a few fresh berries — it looks stunning and tastes divine.
Health Benefits
While this dessert feels indulgent, it does offer some nutritional value thanks to its ingredients. Coconut is rich in medium-chain fatty acids, which provide energy and support metabolism. The eggs supply protein, and the cocoa powder is full of antioxidants. Using semolina instead of heavy cream keeps the filling light, while homemade preparation means no preservatives or artificial flavorings. And because it’s not too sweet, it’s a dessert you can enjoy guilt-free — perfect for anyone trying to reduce processed sugar without giving up flavor.
Conclusion
This Homemade Bounty Roll is pure coconut heaven wrapped in a soft cocoa embrace. Every slice tells a story — of homemade love, of cherished sweets from childhood, of cozy weekends spent baking. It’s simple, elegant, and packed with flavor that never gets old.
What I love most about this dessert is how approachable it is. You don’t need fancy skills or tools — just follow each step, take your time, and the result will be something truly special. The texture, the aroma, the sweetness — everything is in perfect harmony.
So, my dear friends, grab your whisk, preheat your oven, and make this Bounty Roll your next homemade masterpiece. Once you take that first bite, with its tender coconut filling and chocolate drizzle, you’ll understand why it’s called deliciously unforgettable. Enjoy it with your loved ones — it’s the kind of dessert that disappears before you know it! 🍫🥥💛