Chocolate & coconut bounty cake

It has been a long time since a cake haven’t given me such a satisfaction!

You know, I’m not a super fan of sweets and I often miss the moment of dessert … but this time the taste of bounty cake has literally bewitched me.

Chocolate and coconut in three irresistible textures !! Delicious and fresh at the same time, you can’t ask for more!

MAKES 1 25X25 CM TRAY

READY IN 50 ‘+ COOLING TIME

INGREDIENTS:

8,8 oz butter at room temperature

5,2 oz sugar

1 pinch salt

½ teaspoon vanilla extract

4 eggs

2,1 oz milk at room temperature

1,4 oz bitter cocoa

7 oz flour

½ teaspoon baking powder

21 oz milk

4,2 oz sugar

Vanilla extract to taste

3,5 oz semolina

7 oz grated coconut

3,5 oz butter

8,8 oz fresh cream

3,5 oz dark chocolate

3,5 oz milk chocolate

Coconut flakes to taste

STEP 1: MAKE THE THE CAKE

In a large bowl, beat the butter for 5 minutes together with sugar, a pinch of salt and vanilla extract.

You will get a soft cream.

Add the eggs one at a time making sure to incorporate it into the dough before adding the next one.

Add also milk.

Separately sift flour, cocoa and baking powder into a bowl

And add them to the dough one tablespoon at a time.

Line the cakepan with parchment paper and fill it with the prepared dough by leveling it. Bake the cake in a preheated oven at 170° C for 30 minutes.

When cooked, remove the cake from the oven and let it cool at room temperature.

STEP 2: MAKE THE COCONUT FILLING

Put the milk to boil in a saucepan, then lower the heat and add: sugar, vanilla extract, semolina and grated coconut. Stir with a whisk directly on the stove for 2-3 minutes

Then remove the pan from the heat and add the butter by incorporating it with the whisk.

Leave the obtained filling to temper for a few minutes, then spread it on the previously prepared cake base in order to create a uniform white layer. Leave to rest in the refrigerator while continuing with the recipe.

STEP 3: MAKE THE CHOCOLATE TOPPING

Boil cream in a saucepan,

then add chopped chocolate and mix with a whisk to combine the ingredients.

As soon as everything is melted, remove from the heat and let cool before pouring on the cake.

After covering with chocolate, the bounty cake must rest into the refrigerator for a couple of hours. You can finally decorate it with coconut flakes!