Bounty cake


Bounty cake

Bounty cake: 50g dessicated coconut, 150ml coconut milk, or ordinary milk, 150g self raising flour, 50g cocoa powder, 150 caster sugar, 150g butter (softened) and 2 eggs (double the amount of the ingredients for a larger cake). For the topping 125g chocolate (melted), 125g cream and about 4 bars (2 x 2)bounty; before you make the cake soak the coconut in the milk a couple of hours to re hydrate the coconut. mix together the flour, sugar and cocoa powder; add the eggs, the milky coconut and softened butter and beat until light and creamy. pour into 1 ltr loaf tin and bake at 180 for about 40 mins. when cool top with chocolate cream which is made by adding cream to melted cooled chocolate and add chopped bounty bars on top.

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