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Bounty Cake
A delicate homemade cake featuring a rich chocolate sponge and a generous coconut filling, reminiscent of the famous candy bar.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Whip the eggs with the sugar. Whipping time is 15 minutes. The egg and sugar mixture should become snow-white.
Combine the flour with the cocoa powder. Add the resulting mixture in small batches to the egg mixture and gently fold in with a spatula.
Bake the sponge cake at 180°C until done.
In a saucepan, combine the milk with the butter and sugar, place over heat, and melt the butter.
Add the shredded coconut into the same pan, bring the mixture to a boil, and simmer over low heat for 15 minutes.
Divide the sponge cake into 2 layers and soak them with heavy cream.
Spread the filling, assemble the cake, and top with chocolate glaze or chocolate shavings if desired.
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