Bounty Cake: A Decadent Delight You Can't Resist!
Ah, the delightful Bounty Cake—a luscious dessert that combines the flavors of chocolate and coconut for a truly indulgent experience. This cake is not just visually stunning with its rich layers and creamy filling, but it also delivers a flavor punch that will keep you coming back for more. Did you know that Bounty bars, the inspiration for this cake, were first introduced in the UK in 1951 and have since become a favorite worldwide? That’s right! Now, imagine transforming that beloved candy bar into a cake that is perfect for any occasion, whether it's a birthday party, a family gathering, or merely a treat for yourself after a long week.
Ingredients
- For the Sponge Cake:
- 5 eggs size M
- 125 g sugar
- 220 g wheat flour type 405
- 40 g baking cocoa
- For the Filling:
- 500 ml milk
- 125 g sugar
- 1 packet of vanilla sugar
- 250 g coconut flakes
- 200 g butter
Instructions
- Preheat your oven: Preheat your oven to 180°C (350°F). Grease and flour a round cake pan to ensure easy removal later.
- Prepare the sponge cake: In a mixing bowl, beat the eggs and sugar together until they become light and fluffy. This step is crucial for a soft sponge!
- Combine dry ingredients: Gradually sift in the wheat flour and baking cocoa, gently folding to create a smooth batter. It’s okay to take your time here—patience will yield a wonderful texture.
- Bake the cake: Pour the batter into your prepared cake pan and bake for 25-30 minutes. A toothpick inserted in the center should come out clean when it’s done.
- Cool the cake: Once baked, allow your sponge cake to cool completely on a wire rack.
- Prepare the filling: In a saucepan, heat the milk, sugar, and vanilla sugar until warm, stirring occasionally.
- Add coconut: Once warmed, mix in the coconut flakes and let the mixture cool slightly before stirring in the previously softened butter.
- Layer the cake: Cut the cooled sponge cake in half horizontally. Spread the coconut filling evenly on the bottom half.
- Finish assembling: Place the top half back on and refrigerate the cake for a couple of hours to allow the filling to set before slicing.
- Serve and enjoy: Once it’s set, slice up the Bounty Cake, serve with an optional dollop of whipped cream, and enjoy your culinary masterpiece!