Decadent Chocolate Bounty Cake with Coconut Filling

Hearty and delicious chocolate cake with coconut flakes. Very beautiful and incredibly tasty chocolate cake "Bounty" with delicate coconut filling. Anyone can make this simple coconut cake recipe.
cook time: 7h
Nora Vaughn
Decadent Chocolate Bounty Cake with Coconut Filling

Nutrition Facts (per serving)

336
Calories
21g
Fat
29g
Carbs
6g
Protein

Ingredients (8 portions)

For dough:

Sugar 120 g
Cocoa 20 g
Eggs 3 pc
Wheat flour 80 g
Baking powder 1 tsp
Cream 10 tbsp

For filling:

Butter 100 g
Milk 200 ml
Sugar 100 g
coconut flakes 150 g

For the glaze:

Cocoa 4 tbsp
Sugar 4 tbsp
Milk 100 ml
Butter 50 g

Recipe instructions

Step 1

Step 1
Prepare the dough. Combine 3 chicken eggs and 120 grams of sugar in a bowl.

Step 2

Step 2
Beat the eggs with sugar into a fluffy white foam.

Step 3

Step 3
In another bowl, sift 20 grams of cocoa, 80 grams of wheat flour and 1 teaspoon of baking powder.

Step 4

Step 4
Mix dry ingredients.

Step 5

Step 5
Add dry ingredients to egg mixture.

Step 6

Step 6
Gently stir the mixture from top to bottom with a spatula until smooth.

Step 7

Step 7
Grease the mold with a small piece of butter. (Mold diameter — 20 cm).

Step 8

Step 8
Place the dough in the mold and bake at 190 degrees for 30 minutes. Cool the finished biscuit completely.

Step 9

Step 9
Letʼs prepare the filling. Pour 200 ml of milk into a saucepan, add 100 g of butter and 100 g of sugar, place on medium heat and heat until the butter and sugar dissolve.

Step 10

Step 10
Then add 150 grams of coconut flakes and mix. Cook over low heat for about 10-15 minutes, stirring occasionally.

Step 11

Step 11
The mass should thicken. Cool the finished filling.

Step 12

Step 12
Cut the biscuit lengthwise into 2 layers.

Step 13

Step 13
Soak each cake with cream (approximately 5 tablespoons per cake). You can also soak the cakes with syrup or milk.

Step 14

Step 14
Then put the filling on the crust and distribute it evenly. Cover with the second cake layer and press lightly.

Step 15

Step 15
Place the cake in the refrigerator for approximately 1 hour.

Step 16

Step 16
Preparing the glaze. Place 4 tbsp into the pan. spoons of cocoa, 4 tbsp. spoons of sugar, 50 grams of butter and 100 ml of milk.

Step 17

Step 17
Stirring all the time, bring the glaze until thick.

Step 18

Step 18
Pour the warm glaze onto the cake and distribute evenly. Place the cake in the refrigerator for 4-5 hours. The Bounty cake is ready! Cut the cake into portions and serve. Bon appetit!

Additional rubrics

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