Chocolate and coconut are the most important ingredients for this cake. Bounty chocolate bar is very inspiring sweet treat for making a cake. I have seen a lot of cakes having the same name but this one is the best of the best. It’s not sweet as hell, just sweet as it has to be and can be set among the most beautiful cakes ever. Look at this chocolate glaze covering the cake filled with coconut cream…amazing, I tell you!
- 3 eggs
- 10 tbsp of sugar
- 1/2 cup of butter
- 3 tbsp of milk
- 3 tbsp of cocoa
- 10 tbsp of flour
- 2 tsp of baking powder
Bake the cake
Beat in the butter with sugar adding eggs one by one, milk and all of the dry ingredients. Pour it in the pan covered with baking paper. Bake it in the oven on 400 F degrees until it gets nice brownish color. Take it out and cool it down to prepare it for the next step.
Make the sauce
- 1 cup of milk
- 5 tbsp of sugar
Melt the sugar until it transforms into liquid and the color gets to dark honey. Pour the milk on the melted sugar and leave it on the light heat so the caramel will melt again. The hot sauce pour on the cake and leave it to soak.
Ingredients for the coconut cream
- 2 cups of milk
- 5 tbsp of semolina
- 12 tbsp of sugar
- 1/2 cup of butter
- 15 tbsp of coconut flour
Prepare the coconut cream
Put the milk, sugar and butter in the bowl to boil, add the semolina and cook until it gets thicker. Take it off the heat, add the coconut flour and stir.
Cut the cake in half and cream the coconut cream on the 1 half of the cake. Put the other half of the cake on the top of the cream.
Now is the time to make a delicious chocolate glaze
- 2 dark chocolate bars
- 2 tbsp of butter
- 3 tbsp of milk
Melt the chocolate and butter together in the bowl and add the milk. The milk will not let the glaze to get hard even in the cool place.
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