Bounty Cake / Chocolate Coconut Cake

For the dough, first separate the eggs and beat the egg whites until stiff. Then beat the soft butter with the sugar, vanilla sugar and egg yolk until fluffy.

Mix the cocoa powder and milk extra in a cup until it is lump-free, then stir into the batter.

Finely grate the cooking chocolate and add it together with the coconut milk, and the grated coconut.

Mix the flour with the baking powder and stir everything well. Finally, carefully fold in the beaten egg whites.

Pour into a round cake tin and bake in a preheated oven (180 °C top/bottom heat) for approx. 45 minutes.

For the cream, mix the cream cheese, curd cheese and mascarpone with the coconut liqueur and coconut milk. Then add powdered sugar and coconut flakes and stir well until creamy. (do not forget to taste).

Cut the cooled dough into 2 halves, fill in between with 1/3 of the cream, with the remaining 2/3 cream spread the cake completely.

Now put in the fridge for at least 6 hours (optimal overnight) until the cream is nice and firm.

For the decoration, slowly melt the cooking chocolate together with a dash of whipped cream over a water bath (be careful not to let it get too hot so that the cream does not soften when decorating).

Slowly pour the chocolate over the edge of the cake according to taste and sprinkle with coconut flakes. Decorate the coconut chips at the bottom, cut the bounty’s in half and place them on the cake in a circle.

Preparation Tip:

Ever made Bounty yourself? How easy it is, you can see in this recipe!

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