Coconut Bounty Cake from the Sheet Pan – Moist & Chocolatey!

Coconut Bounty Cake from the Sheet Pan – Moist & Chocolatey!

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Absolutely! Here’s a deliciously tempting article for your recipe:

🥥🍫 Coconut Bounty Cake from the Sheet Pan – Moist & Chocolatey!

If you’re a fan of the classic Bounty bar—with its rich chocolate and sweet coconut filling—get ready to fall in love with this Coconut Bounty Cake from the Sheet Pan. Moist, indulgent, and easy to slice and share, this cake transforms your favorite candy bar into a crowd-pleasing dessert that’s as effortless as it is irresistible.

Made in a simple sheet pan, it’s perfect for family gatherings, potlucks, bake sales, or anytime you’re craving a tropical twist on chocolate cake.

🌟 Why You’ll Love This Cake

  • ✅ Moist and fluffy chocolate base
  • ✅ Sweet, creamy coconut layer just like a Bounty bar
  • ✅ Rich chocolate ganache topping
  • ✅ Easy to make in a sheet pan – feeds a crowd!
  • ✅ Freezes well – perfect for make-ahead baking

🍫 Ingredients

For the Chocolate Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot water (or strong coffee for extra richness)

For the Coconut Filling:

  • 2 cups desiccated coconut
  • 1 can (14 oz) sweetened condensed milk
  • ½ tsp vanilla extract (optional)

For the Chocolate Topping:

  • 1 cup semi-sweet chocolate chips or chopped dark chocolate
  • ½ cup heavy cream
  • 1 tbsp butter (for shine)

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