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.

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.

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.

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.

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.

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.

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.

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.

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.