Bounty Cake for Lent
We preheat the oven to 180 degrees Celsius. We prepare a tray measuring 23x23 cm, which we line with baking paper, although if you have a non-stick tray, it is not necessary. We set it aside to focus on the delicious base.
In a large bowl, we add the oil and sugar. Using a mixer, we mix them well until we obtain a homogeneous and creamy composition. This will be the perfect base for a moist and flavorful cake. We continue by adding the coconut water, which will give a tropical taste and a soft texture. Then, we sift the flour together with the cocoa powder and baking powder to avoid lumps. We gradually incorporate the dry ingredients into the oil mixture, continuously mixing until we achieve a uniform composition.
Finally, we add the chopped chocolate and coconut flakes, which will add a crunch and intense flavor. We pour the mixture into the prepared tray and bake the base for 10 minutes at medium heat, then reduce the temperature and bake for another 15 minutes at low heat. Once the base is baked, we let it cool completely.
In the meantime, we get started on the delicious cream. In a saucepan, we pour in the coconut milk and add the sugar. We let the mixture cook over medium heat until it reaches the boiling point, then we add the semolina. We stir constantly to avoid lumps forming until the semolina swells and the cream thickens. This cream will add an extra layer of flavor to our cake. We pour the hot cream over the cooled base and carefully level it, ensuring it distributes evenly.
For the glaze, we break the chocolate into pieces and melt it in a double boiler. Once the chocolate has completely melted, we incorporate the oil, which will make the glaze shiny and appetizing. We carefully pour it over the prepared cake and let it set for about 5 minutes. It is ideal to slice the cake after this interval, but if you prefer, you can put it in the fridge to set better. Cutting will be easier if you use a knife warmed in hot water.
Enjoy this delicious cake, which will surely impress everyone!
Ingredients: For the dough: 180 g flour, 150 g sugar, 120 ml oil, 150 ml coconut water, 2 tablespoons black cocoa, one packet of baking powder (quenched with a little vinegar), 50 g dark chocolate, 1 tablespoon coconut flakes. For the cream: 400 ml coconut milk, 100 g sugar, 4 tablespoons semolina. For the glaze: 180 g dark vegan chocolate (+50% cocoa), 1 tablespoon oil.
