Homemade Bounty Coconut Chocolate Layer Cake
Ingredients
Cake base
- 250 g softened butter
- 200 g sugar
- 5 eggs
- 250 g all-purpose flour
- 3 tsp baking powder
- 3 tbsp cocoa powder
- 4 tbsp milk
- Butter for greasing the pan
Topping
- 500 ml milk
- 5 tbsp semolina
- 200 g butter
- 150 g sugar
- 200 g coconut flakes
- 200 g dark chocolate couverture
Preparation
Preheat the oven to 180 degrees Celsius (convection: 160 degrees).
Beat softened butter with sugar until fluffy.
Add eggs one at a time, mixing well after each addition.
Mix flour, baking powder, and cocoa powder; add to the butter mixture along with milk.
Mix well.
Grease a baking sheet (39 x 26 x 4 cm) with butter.
Pour the batter into the prepared pan.
Bake for about 30 minutes in the preheated oven.
Meanwhile, bring milk and semolina to a boil for the coconut layer.
Simmer over medium heat until the mixture thickens.
Remove the pot from the heat.
Add butter, sugar, and coconut flakes to the mixture and stir until combined.
Let the cake cool slightly.
Spread the coconut mixture over the baked cake base.
Let the coconut layer cool.
Chop the dark chocolate roughly and melt in a double boiler.
Pour the melted chocolate over the cake and smooth with a spoon or palette knife.
Let set, then cut the cake into pieces.
