The Bounty cake, which perfectly combines coconut and chocolate, is a truly impressive and delicious cake – an easy-to-make cake filled with coconut cream between two layers of chocolate. .
INGREDIENTS:
For the cake:
- 210 grams of white flour
- 3 eggs
- 1 egg yolk
- 170 grams of sugar
- 100 ml of milk (or water)
- 100 ml of canola oil
- 4 tablespoons of cocoa
- 2 teaspoons of yeast
- Pinch of salt
For the coconut cream:
- 1 egg white
- 100 grams of powdered sugar
- 70 ml of Shamenet Metouka cream (or Nutrifil)
- 2 tablespoons of cornstarch
- 120 grams of coconut flakes
- Pinch of salt
For cooking:
- 24 cm mold
- Oil or butter
INSTRUCTIONS:
- Preheat the oven to 180 degrees, grease a baking dish and sprinkle with a little breadcrumbs.
To make the coconut filling:
- Whisk the egg white with a pinch of salt to obtain a firm foam.
- Add the caster sugar and mix until the ingredients are combined.
- Add the cream, cornstarch, and coconut, and mix again.
To make the cake:
- Beat the eggs with the sugar until you get a soft mixture, slowly pour in the oil, whisking, then the milk (or water in the case of a pareve cake).
- Sift the flour, cocoa and baking powder, mix with a spatula and gently add to the batter with a spatula.
- Pour half of the cake mixture into the baking dish, pipe the coconut topping on top using a piping bag, then pour the rest of the cake mixture on top.
- Bake for 50 minutes at 180 degrees, cool, sprinkle with powdered sugar and serve.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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