This bounty cake was made by Yasmine, an ambassador for Zùsto who kindly shared the recipe with us.

Sugar Free Bounty Cake

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: Dessert, Cake

Servings: 6 People

Sugar Free Bounty Cake

This recipe was made by Yasmine, a Zusto ambassador! The original recipe is available on her website: https://www.tartesyaya.be/taarten/bountytaart/


  • For the shortbread (or buy prepared dough)
  • 200g pastry flour
  • 30g almond flour
  • 80g Zùsto
  • Pinch of salt
  • 120g cold butter (in cubes)
  • 1 beaten egg
  • For the filling
  • 150g grated coconut
  • 150g butter (room temperature)
  • 150g Zùsto
  • 3 eggs
  • 200ml full cream
  • 150g milk chocolate
  • A tablespoon of coconut grater for the finish


  1. Put the flour, almond flour, Zùsto, salt and butter in a kitchen robot with dough hook (or knead with your hands). Let it knead until you get a granular dough.
  2. Add the beaten egg and continue to knead until you have a dough ball.
  3. Wrap the dough in cling film and let it rest for 1 hour in the refrigerator.
  4. Grease a round baking pan with butter and preheat the oven to 180 ° C.
  5. Dust the work surface with flour and roll out the dough.
  6. Move the dough to the baking tin and cut away the excess dough. Put baking paper in it and pour in the baking pearls.
  7. Bake the dough blindly for 10 minutes in the preheated oven.
  8. Let it cool.
  9. For the filling
  10. Put the coconut, butter and Zùsto in a mixing bowl and mix.
  11. Add the eggs and mix further.
  12. Pour the batter over the dough and bake for another 20 minutes in the preheated oven.
  13. Tip: if the dough bakes too hard (edges get too brown), cover with aluminum foil.
  14. Remove the cake from the oven and let cool.
  15. Chop the chocolate into pieces and bring the cream to the boil.
  16. Pour the cream over the chocolate pieces and let it rest for 1 minute.
  17. Then stir until all chocolate has melted.
  18. Pour the ganache over the cake and put in the fridge to cool down further.
  19. As a finish you can sprinkle some coconut grater over it.



  • Cake pan (+/- 28 cm diameter, preferably with removable bottom)
  • Cling film
  • Baking pearls
  • Baking paper
  • Rolling pin
  • Scale
  • Mixer
  • Mixing bowl