Coconut Chocolate Bounty Layer Cake
Ingredients
Cake base
- 250 g soft butter
- 200 g sugar
- 5 eggs
- 250 g flour
- 3 tsp baking powder
- 3 tbsp cocoa powder
- 4 tbsp milk
- softened butter for greasing the pan
Topping
- 500 ml milk
- 5 tbsp semolina
- 200 g butter
- 150 g sugar
- 200 g desiccated coconut
- 200 g dark chocolate
Preparation
Preheat the oven to 180 degrees Celsius (convection: 160 degrees)
Beat softened butter with sugar until creamy
Gradually add eggs and mix well
Mix flour with baking powder and cocoa powder, then add to the batter along with milk
Stir until well combined
Grease a baking sheet measuring 39 x 26 x 4 cm
Pour the batter into the prepared pan and bake for about 30 minutes
Allow the cake base to cool slightly
Meanwhile, bring milk and semolina to a boil in a saucepan
Continue cooking over medium heat until the mixture thickens
Remove the saucepan from the heat
Add butter, sugar, and desiccated coconut to the mixture and stir until incorporated
Spread the coconut mixture evenly over the cake base
Let the cake cool completely
Chop the dark chocolate coarsely and melt using a double boiler
Pour the melted chocolate over the cake and smooth the surface
Allow the chocolate to set, then cut the cake into pieces
Notes
This cake combines a chocolate base with a coconut semolina cream and delicate chocolate layer for a dreamy taste experience
