Delicious cake with delicate sponge cake, creamy coconut and chocolate filling on top. Prepare such a cake for a holiday and all guests will be delighted. I share the recipe!
Summary
| Cook Time | 6 hours 30 mins |
| Total Time | 6 hours 30 mins |
| Course | Dessert |
| Servings (Default: 8) |
Ingredients
Ingredients- Chicken Egg – 3 Pieces
- Wheat flour – 80 grams
- Cocoa – 20 Grams
- Baking powder – 0.5 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)
Print Recipe
Pin Recipe Instructions
- 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.
- Mix gently with a spoon or cooking spatula.
- Place a circle of baking paper on the bottom of a 22 cm dish. Pour the dough out and spread 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.
- For the cream, put the butter in a saucepan. 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 mass 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.
- Place the cake in the refrigerator for at least 4 hours to set.
- Remove the cake from the mold, cut and serve.
Bon Appetit!
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