Inside-out Boozy Bounty Cake 

boozey malibu coconut bounty cakeInspired by an incredible friend, who has been referred to as an ‘albino coconut’ in her time (no, she’s not furry like a coconut)… I won’t go into that, but if you know you know 😉

This chocolate and coconut, Malibu soaked cake is incredibly moreish. Packed with half a bottle of Malibu, maybe go easy on the third or fourth slice!


220g butter
220g caster sugar
4 eggs
175g self raising flour
60g cocoa powder
60ml Malibu

For the syrup

1/4 cup water
1/2 cup butter
1 cup brown Demerara sugar
3/4 cup Malibu (or 1/2 if you don’t want it as strong)


100g icing sugar
Approx 2tbsp Malibu
2tbsp desiccated coconut


Preheat oven to 180C and line a loaf tin

1. Cream the butter and sugar until light and fluffy

2. Lightly beat the eggs, add half to mixture followed by the flour and cocoa powder sieved. Repeat with the remaining egg and flour until all combined.

3. Add the Malibu and mix.

4. Pour out into the lined loaf tin and cook for approx 45-50 mins until a skewer inserted comes out clean.

5. For the syrup, add all the ingredients into a pan – mix and allow to boil once, then reduce the heat and simmer for a few minutes until all the sugar has dissolved and the syrup is a little thicker. If you want to pack an extra kick, keep half of the Malibu back until after the syrup has been boiled, then add in at the end.

6. Once the cake is done, keeping it in the tin poke holes with a skewer all the way through.

7. Once the syrup is cool, use a ladle and coat the cake with the syrup. Do this slowly, ensuring the syrup goes all the way down. Leave in the tin for about an hour to ensure it’s soaked.

8. Make up the icing using Malibu. Once done, stir in the coconut and spread over the top of the cake.



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