ChefLoubna Fawaz
Bounty Cake
If you love shredded coconut, you’ll surely love this recipe that combines the wonderful taste of chocolate with the distinctive coconut flavor... try the Bounty Cake recipe and tell us what you think.
Ingredients
Start here, then move straight into the method.
- Cake
- 1/2 teaspoon vinegar
- 1 1/4 cups flour
- 2 eggs
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- A pinch of salt
- Vanilla
- 1 1/2 cups sugar
- 1/2 cup milk
- 1/3 cup vegetable oil
- Cake
- Bounty coconut layer
- 2 cups milk
- 2 cups shredded coconut
- 7 tablespoons semolina
- 6 tablespoons sugar
- 1 tablespoon butter
- Bounty
- Chocolate layer
- 1 cup heavy cream
- 2 chocolate bars, broken into pieces
- 1 tablespoon butter
- Chocolate layer
Method
Follow the cooking sequence without leaving the page.
- Bake the cake batter in a preheated oven at 180°C. Place the cake pan on the middle rack until cooked.
- Mix all the ingredients cold until you get a homogeneous mixture, then put the mixture over low heat; when it boils, remove it from the heat and set it aside to cool.
- When the cake is completely cooled, add the cold coconut layer... spread the coconut layer evenly over the pan. Place the pan in the refrigerator (not the freezer) for at least about 4 hours until it solidifies and holds together well...Timers: 240 min
- Put the cream and chocolate over medium heat until the chocolate is completely melted... when the chocolate begins to melt, lower the heat and stir until the mixture is well combined. Remove from the heat, wait two minutes, and pour the cream-and-chocolate mixture over the cake and coconut layer.
- Leave the pan for about 10 minutes, then return it to the refrigerator for about two hours.Timers: 10 min
- When it's time to serve, remove the cake from the pan and decorate as desired.
- Beat the eggs well with the sugar and vanilla... add the liquid ingredients first, then sift the dry ingredients and sift them over the rest of the batter.






