Bounty coconut cake

Ingredients

For the sponge

• 100 g butter
• 100 g sugar
• 3 eggs
• 200 g flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 3 tablespoons milk

For the syrup

• 3 tablespoons sugar
• 100 ml milk

For the cream

• 300 ml milk
• 100 g sugar
• 100 g butter
• 3 level tablespoons semolina
• 100 g coconut

For the glaze

• 200 g milk chocolate
• 5 tablespoons milk
• 50 g butter

Preparation

1. Heat the oven to 170°C and line a 20 x 30 cm pan with baking paper. Beat 100 g butter at room temperature with 100 g sugar until fluffy, then beat in 3 eggs, one at a time. 2. Mix 200 g flour with 2 tablespoons cocoa powder and 1 teaspoon baking powder. Add the mixture in three batches, alternating with 3 tablespoons milk, mixing on low speed. Spread the batter in the pan and bake for 22 minutes, until the surface is set and a toothpick comes out clean. Leave the sponge to cool for 30 minutes. 3. Put 3 tablespoons sugar in a small saucepan and caramelize for 3 minutes, until golden. Gradually pour in 100 ml milk, then cook over low heat for another 3 minutes, stirring until the caramel dissolves. Leave the syrup to cool for 10 minutes. 4. Prick the cooled sponge in several places with a fork. Pour the cold syrup over it, one spoonful at a time. 5. Put 300 ml cold milk, 100 g sugar, 100 g butter and 3 level tablespoons semolina in a saucepan. Stir over low heat until it comes to a boil, about 4 minutes, then boil for another 3 minutes, stirring constantly. Remove the pan from the heat, add 100 g coconut and spread the warm cream over the sponge. Leave it for 30 minutes, until cool. 6. Put 200 g milk chocolate, 5 tablespoons milk and 50 g butter in a small saucepan. Stir over low heat for 3 minutes, until the chocolate melts and the glaze is smooth. 7. Pour the glaze over the cooled cream, smooth it out and refrigerate the pan for 60 minutes. Cut the cake with a sharp knife.