Bounty Cake
by Editorial Staff
Delicious and easy to prepare Bounty cake. For lovers of desserts with coconut! Bon Appetit!
Ingredients
For the biscuit:
- Eggs – 4 pcs.
- Flour – 100 g
- Sugar – 100 g
- Cocoa powder – 2 tbsp
- Baking powder – 0.5 teaspoon.
For the cream:
- Coconut flakes – 160 g
- Milk – 200 ml
- Sugar – 100 g
- Butter – 100 g
For glaze:
- Milk – 100 ml
- Butter – 50 g
- Sugar – 4 tbsp
- Cocoa powder – 4 tbsp
For impregnating cakes:
- Cream 15% – 200 ml
Instructions
- Combine eggs with sugar, beat until fluffy. Combine flour, cocoa, and baking powder. Add dry ingredients to egg mass by sifting everything together through a sieve. Knead the dough with a spatula.
- Pour the dough into a split mold (diameter 22 cm), lined with parchment and oiled. Bake the biscuit at 160 degrees for 30 minutes.
- Let’s make some coconut cream. Melt butter, sugar, and milk in a saucepan. Add coconut flakes and boil until thick.
- Let’s prepare the icing. Melt butter, sugar, milk, and cocoa in a saucepan. Cook, stirring with a whisk, until thick.
- Cut the cooled biscuit into two parts. The cake can be collected in the form in which the biscuit was baked.
- Set a dish without a bottom on the dish, lay out the bottom cake with a cut-up. Saturate both cakes with cream on the inside. Then spread the coconut filling. Cover with the second cake layer.
- Pour lukewarm icing over the Bounty cake. Send to the refrigerator for 2-3 hours.
Bon Appetit!
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