Bounty Rum Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, soft
- 250 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 2 drops rum flavor
- 4 egg (s)
- 200 g flour
- 100 g cornstarch, (Epifin)
- 2 teaspoons baking soda
- 100 g desiccated coconut
- 8 piece (s) sweets, bounty a 30 g
- 100 g cake icin, dark
Print Recipe
Pin Recipe Instructions
- Mix the fat and sugar, vanilla sugar, salt and rum baking together until creamy. Stir in eggs one at a time. Mix flour, starch and baking powder and stir in tablespoon at a time.
- Grease a loaf tin (30 cm long) and sprinkle with 50 g desiccated coconut. Pour in half of the batter. Put the coconut bars on top. Pour the rest of the batter over it and smooth it out. Bake in a preheated oven (fan oven 150 ° C) for 50 - 60 minutes.
- After about 15 minutes of baking, cut into the middle of the length of the cake about 2 cm deep. Finished baking.
- Remove the cake from the edge of the tin with a knife, turn it out onto a wire rack and allow to cool.
- Melt cake icing in a hot water bath. Pour it over the cake. Sprinkle with the remaining desiccated coconut, allow the glaze to dry.
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