Bounty Chocolate Coconut Donuts

bounty chocolate coconut donuts

Hi lovelies! I’m off to visit my family in France tomorrow (yay!) and since I’ll be moving around a lot for the first few days of my trip I’ve asked some of my favorite bloggers to hold down the Pretty Mayhem fort for me until next week. First up, we have the gorgeous Swah (or as I like to call her ‘The Donut Queen’) sharing a delicious recipe with us.

Hi everyone, this is Swah from Love Swah. I’d firstly like to say a big thank you to Pearl for letting me guest post on Pretty Mayhem! Today I am sharing with you a delicious and easy recipe for Bounty Donuts. Mmmm donuts….

One of my favorite chocolate bars as a child was the Bounty bar. So simple and yet so delicious, with its chewy coconut smothered in milk chocolate. While my taste buds have matured from milk chocolate to dark chocolate these days, that flavor combination is still a big hit in my books so I decided to recreate this magnificent chocolate in donut form.

As I am not a huge fan of large vats of boiling oil, this recipe is for baked donuts. You can either use a donut pan that is placed in the oven, or a donut making machine. I must admit I use my donut machine a little too often – it’s so easy (and addictive!)

This recipe calls for a light and fluffy coconut-flavored donut smothered in a thick layer of dark chocolate and topped with desiccated coconut. By all means if you’re making these for kids, feel free to substitute the dark for milk chocolate. Or if you have a really sweet tooth, white chocolate is delicious too!



bounty chocolate coconut donuts recipe



Coconut donuts

● 70g butter, softened
● ½ cup white sugar
● 1 egg
● ½ cup coconut milk
● 1 tsp coconut extract
● 2 tsp baking powder
● 1½ cups plain flour

Chocolate Icing

● 90g dark chocolate chips
● 30g unsalted butter
● 1 tsp honey
● 2 tsp water
● 1/4 cup desiccated coconut


Coconut Donuts

1. Preheat oven to 160°C and grease your donut pan with flavorless oil OR turn on your donut maker (you won’t need any oil if you use the latter).
2. Cream together the butter and sugar in a medium bowl until fluffy. Add in the egg, coconut milk, and vanilla and mix until just combined. The mixture may look curdled but the dry ingredients will pull it together.
3. Add in the baking powder and flour and stir until just combined.
4. Transfer mixture to a medium zip lock bag and cut the corner tip cut off. Pipe the mixture into the donut pans until each is approximately ⅔ full.
5. If using a donut pan, bake in the oven for around 10 minutes until lightly golden brown. If using a mini donut maker, bake for 2-3 minutes.
6. Allow donuts to cool completely before decorating.

Chocolate Icing

1. Place chocolate, butter, honey and water in a bowl.
2. Melt in 20 second bursts in the microwave, stirring after each time until completely melted.
3. Dip the tops of the donuts into the chocolate glaze and then place on a wire rack.
4. Sprinkle the top of each donut with coconut.


About the author

Swah is a baking-mad graphic designer who is the founder of Love Swah, a blog dedicated to life’s pleasures – food, travel and design. When she’s not baking up a storm in her small kitchen, you’ll find her either gallivanting around the globe or chained to the computer designing a logo for a client.


Comments are closed.