Bounty Cake

This recipe was automatically translated from Romanian. View original here
Bounty Cake

A very good cake, special and easy to prepare - it will surely please all coconut lovers.

Ingredients

Chocolate sponge cake
1 piece
whatever you like, I made the one on the site
Milk
500 ml
Butter
200 g
Semolina
6 tbsp
Sugar
1 cup
Coconut flakes
200 g
next time I would put only 150, but adjust in the future according to your preferences
Sweetened condensed milk
200 g
is for decoration - I used commercial caramelized condensed milk - but you can also use something else - icing, sugar powder, ganache cream, etc.

Step by step

1

I prepared the sponge cake according to the Fluffy Chocolate Sponge Cake Recipe on the site - I let it cool and then cut it into 2 sheets.

2

In the tray where I made the pandispan I put the first sheet of pandispan - I took the top one, it's not really straight and I use it as the base of the cake (because it can't be seen :)

3

We quickly make coconut cream:

- In a saucepan boil the milk, sugar and butter

4

- when it starts to boil, add the semolina "in the rain" and mix quickly with a whisk, so that they are not lumpy

5

- let it boil until it thickens a little - in about 5 minutes it becomes quite thick.

6

- now add the coconut and mix the composition well - and the cream is ready.

7

Put the cream over the countertop in the tray.

8

Level and press well.

9

Put the second top on the cream and put the tray in the fridge for at least 1 hour, to harden the cream.

10

After this time, remove the edges to the tray and decorate the cake with what you like.

11

I garnished it with boiled condensed milk, but it goes well with any icing you like. Or you can use the ganache from the Chocolate and Banana Cake .

12

And a section, I say quite representative :)

Good appetite!

Quantity: 1 kg (8-10 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 45 min
Publish date:
Collections: Cakes, Desserts

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