Homemade Bounty cake

Name: Homemade Bounty cake
Ingredients: 2 eggs; 150 g sugar; 100 ml hot sweetened coffee; 100 ml oil; 100 ml milk; 300 g flour; 3 tablespoons cocoa powder; 1 teaspoon baking powder; 550 ml milk; 100 g butter; 200 g sugar; 3 tablespoons semolina; 140 g desiccated coconut; 100 g baking chocolate; 1 tablespoon oil

Dessert - Homemade Bounty cake by Codruta I. - Recipia

Homemade Bounty cake has a thin base with cocoa and coffee, a coconut cream filling and a chocolate glaze. After a night in the fridge, the filling sets and the chocolate firms up; I put it on the Easter platter, as this dessert was meant to be served. I prefer to cut it into narrow pieces so every slice keeps all the layers. Prep: 20 minutes. Cook: 44 minutes. Rest: 8 hours and 35 minutes. Total time: 9 hours and 39 minutes. Servings: 24. Approximately 270 kcal and 3 g protein per serving.

Ingredients

For the base

2 eggs
150 g sugar
100 ml hot sweetened coffee
100 ml oil
100 ml milk
300 g flour
3 tablespoons cocoa powder
1 teaspoon baking powder

For the filling

550 ml milk
100 g butter
200 g sugar
3 tablespoons semolina
140 g desiccated coconut

For the glaze

100 g baking chocolate
1 tablespoon oil

Preparation

1. Preheat the oven to 200°C. Mix the sugar with the cocoa, then pour in the hot coffee and mix again. 2. Add the oil, milk and eggs, then fold in the flour and baking powder. Mix until smooth. 3. Pour the batter into a large oven tray lined with parchment paper. Bake for 28 minutes, until the base is baked through and just set on top. Leave it to cool for 30 minutes. 4. Put the milk, butter and sugar in a saucepan over medium heat for 3 minutes, until the butter melts. Add the semolina and stir for 2 minutes, then add the coconut and keep stirring for 6 minutes, until the filling thickens. 5. Take the filling off the heat and leave it for 5 minutes to come to room temperature. Spread it over the cooled base and level the surface with a knife. 6. Melt the chocolate with the oil in a bain-marie for about 5 minutes, stirring until fluid. Spoon it over the cake or spread it right to the edges for a complete layer. 7. Leave the cake in the fridge overnight, about 8 hours. To cut it into portions, run the knife blade under hot water.

Notes

Keep covered in the fridge for up to 3 days; you can make it the night before so the coconut layer sets well. I serve it in small squares with unsweetened coffee. Hot coffee mixes more easily with the cocoa if you pour it in gradually. Fine desiccated coconut blends in evenly, while larger flakes give the filling a coarser texture. The glaze can crack when you cut it if the knife is cold, so warming the blade helps. I make it a day before the Easter meal; for a smaller platter, I cut the squares smaller without changing the quantities. The cake contains gluten, eggs and dairy.