Coconut Bounty Cake.

Coconut Bounty Cake.

Coconut Bounty Cake.

Coconut Bounty Cake. This recipe produces a gentle, soft and aromatic coconut treat. The filling keeps its shape well, moderately sweet and with a rich coconut flavor.

If you like Bounty sweets, I highly recommend making these cakes. This dessert can also be made in the form of a round cake.

To make a Bounty cake at home, you will need a rectangular shape 22x25 cm or a round shape with a diameter of 24 cm. All ingredients must be at room temperature!

Ingredients for the base:

Butter (can be replaced with margarine) - 80 g
Egg - 2 pcs.
Wheat flour (sifted) - 80 g
Sugar - 80 g
Cocoa - 2 tsp. (with a big slide)
Baking powder - 1 tsp.
Salt - 1 pinch

For coconut filling:

Milk - 400 g
Sugar - 80 g
Vanilla Sugar - 10 g
Semolina - 2 tbsp. l (no slide)
Coconut Chips - 200 g
Butter 82% - 100 g

For glaze:

Chocolate (milk) - 150 g
Milk - 40-80 g

Coconut Bounty Cake

Cooking cakes:

1. For a chocolate base with a mixer, beat the butter with sugar and a pinch of salt, add eggs, beat for 3-4 minutes.

Mix flour with cocoa and baking powder and sift into the dough, mix with a spatula until smooth. Lay out the dough in a parchment-lined mold and flatten. Bake at 180 degrees for 12-15 minutes until tender.

2. For coconut filling, milk needs to be heated, then a semitrain of semolina should be introduced, boiled until the first bubbles of boiling.

It will turn out to be quite liquid semolina. Do not worry, later it will thicken. I must say right away that semolina is not at all felt in the finished cream.

If you want, it can be replaced with starch (1 tbsp. L.). Add sugar, vanilla sugar, butter and coconut. Mix everything and put on a chocolate base.

3. The icing can be made from milk chocolate, the taste is very similar to candy bounty, since there is also coconut filling in milk chocolate.

And you can make a more affordable glaze of sour cream, cocoa and sugar. I made soft chocolate icing. To do this, warm the milk and pour chocolate over it (the more milk, the more soft the icing will be).

Cover the cake with icing and let it cool completely at room temperature, and then put in the refrigerator for an hour and a half, so that it is completely stabilized.

Coconut Bounty Cake.

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