This cake will appeal to all lovers of coconut, because there is a lot of it. You can take ready-made shavings or grate the coconut yourself on a fine grater. If you do not like dark chocolate, then use dark or milk.
Purpose: At the festive table
Main Ingredient: Nuts / Flour / Coconut / Coconut Flakes
Dish: Baking / Cakes / Sweet
- Chicken Egg - 3 Pieces
- Wheat flour - 80 grams
- Cocoa - 20 Grams
- Baking powder - 1/2 Teaspoon
- Sugar - 220 grams (120 grams - in the dough, 100 grams - in the cream)
- Milk - 280 Milliliters (200 ml - in the cream, 80 ml - in the glaze)
- Coconut flakes - 150 Grams
- Butter - 100 grams
- Bitter chocolate - 100 grams
- Cream - 150 Milliliters (10% fat)
How to make "Bounty Coconut Cake"
Prepare all the ingredients needed to make the Bounty Coconut Cake.
Pour flour, cocoa, and baking powder into a bowl. Stir everything until evenly distributed.
Break the eggs into a cold, clean mixer bowl and add 120 grams of sugar. Whisk until fluffy and light.
Sift the flour mixture into a bowl of beaten eggs.
Stir gently with a spoon or cooking spatula.
Place a circle of baking paper on the bottom of a 22-centimeter dish. Pour the dough and distribute it evenly.
Bake in a hot oven at 180 degrees for 20-25 minutes, until tender. After a while, remove, turn the form upside down, and cool the biscuit completely.
Put the butter in a saucepan for the cream. Add 100 grams of sugar.
Pour 200 ml of milk into a saucepan.
Place over medium heat and bring to a boil.
Pour the coconut into the milk mass and stir.
Reduce heat to low and simmer stirring for 10 minutes.
Remove the cooled biscuit from the mold and cut into two identical biscuits.
Saturate both cakes with cream. Place one sponge cake on the bottom of the tin.
Transfer the coconut mixture to a baking pan and flatten.
Place the second sponge cake on the coconut layer and press down a little.
For the frosting, pour the remaining milk into a saucepan and bring to a boil. Remove from heat and add broken chocolate. Stir until smooth.
Transfer the warm chocolate mixture to the top of the cake and flatten.
Decorate the cake as you like. I just decorated with coconut flakes.
Refrigerate the cake for at least 4 hours to set.
Remove the cake from the mold, cut and serve.
Enjoy your meal!