Coconut Cake “Bounty”

by Editorial Staff

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!

Cook: 6 hours 30 mins

Servings: 8

Ingredients

  • 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)

Directions

  1. Prepare all the ingredients needed to make the Bounty Coconut Cake.
  2. Pour flour, cocoa, and baking powder into a bowl. Stir everything until evenly distributed.
  3. Break the eggs into a cold, clean mixer bowl and add 120 grams of sugar. Whisk until fluffy and light.
  4. Sift the flour mixture into a bowl of beaten eggs.
  5. Mix gently with a spoon or cooking spatula.
  6. Place a circle of baking paper on the bottom of a 22 cm dish. Pour the dough out and spread it evenly.
  7. 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.
  8. For the cream, put the butter in a saucepan. Add 100 grams of sugar.
  9. Pour 200 ml of milk into a saucepan.
  10. Place over medium heat and bring to a boil.
  11. Pour the coconut into the milk mass and stir.
  12. Reduce heat to low and simmer stirring for 10 minutes.
  13. Remove the cooled biscuit from the mold and cut into two identical biscuits.
  14. Saturate both cakes with cream. Place one sponge cake on the bottom of the tin.
  15. Transfer the coconut mass to a baking pan and flatten.
  16. Place the second sponge cake on the coconut layer and press down a little.
  17. 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.
  18. Transfer the warm chocolate mixture to the top of the cake and flatten.
  19. Decorate the cake as you like. I just decorated with coconut flakes.
  20. Place the cake in the refrigerator for at least 4 hours to set.
  21. Remove the cake from the mold, cut and serve.

Bon Appetit!

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