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Bounty Cake with Coconut Flakes
The Bounty cake with coconut flakes is a truly heavenly delight. This cake will be loved not only by children but will also amaze adults. It’s perfect for both festive occasions and family dinners. If you’re wondering how to make a Bounty cake with coconut flakes, simply follow our step-by-step recipe.
Cooking time: 95 minutes.
Servings: 6.
Calories: 315 kcal per 100 grams.
Ingredients
For the sponge cake:
- flour - 80 g;
- sugar - 100 g;
- baking powder - 1/2 tsp;
- eggs - 3 pcs;
- cocoa powder - 20 g.
For soaking the sponge cake:
- cream (for impregnation) - 150 ml.
For the filling:
- coconut flakes - 90 g;
- milk - 200 ml;
- sugar - 80 g;
- butter - 100 g.
For the chocolate glaze:
- cocoa powder - 4 tbsp;
- butter - 50 g;
- sugar – 4 tbsp;
- milk – 100 ml.
Cooking
1. Crack 3 eggs into a large mixing bowl.
2. Gradually add sugar to the eggs while mixing with a hand mixer.
3. Whisk for about 5 minutes until the mixture becomes fluffy and thick.
4. To prepare the sponge cake, add 80 grams of flour to a large bowl.
5. Add 20 grams of cocoa powder and 1/2 teaspoon of baking powder to the flour.
6. Mix the flour, cocoa, and baking powder until well combined.
7. Sift the dry mixture into the egg mixture.
8. Mix everything until you get a smooth consistency. The sponge cake batter is ready.
9. Prepare a 16 cm springform pan by lining the bottom with parchment paper and greasing both the bottom and sides with vegetable oil.
10. Pour the batter into the pan and bake in a preheated oven at 190°C (375°F) for 25-30 minutes.
11. Once baked, let the sponge cool and remove it from the pan.
12. For the filling, pour 100 ml of milk into a saucepan.
13. Add 80 grams of sugar and 100 grams of butter to the milk.
14. Heat the mixture until the sugar and butter are completely dissolved.
15. Add the coconut flakes to the mixture.
16. Cook over medium-low heat, stirring for 5-10 minutes until the mixture thickens. The coconut should absorb all the liquid. Let the mixture cool.
17. While the coconut filling cools, prepare the chocolate glaze. In a saucepan, combine 4 tablespoons of sugar and 4 tablespoons of cocoa powder.
18. Add 100 ml of milk and mix well.
19. Heat the mixture, stirring occasionally, until it comes to a boil.
20. Add pieces of butter and stir on low heat until the butter is fully melted.
21. Let the glaze cool to room temperature.
22. To assemble the cake, cut the sponge into two layers.
23. Soak the inside of the layers with cream.
24. Spread the coconut filling on one layer and cover it with the second layer of sponge.
25. Generously pour the chocolate glaze over the top of the cake, spreading it evenly. Place the cake in the refrigerator for 5-8 hours.
26. Your Bounty Cake with Coconut Flakes is ready! Slice and serve. Enjoy!
