Bounty Cake
 
PREPARATION TIME: 2 HOURS
SERVINGS €“ 8
KCAL: 416
INGREDIENTS
For sponge cake:
•	4 eggs 
•	3.5 oz. / 100g wheat flour 
•	3.5 oz. / 100g sugar 
•	1 tsp. / 5g baking powder 
•	2 tbsp. / 15g cocoa powder 
For cream:
•	5.6 oz. / 160g coconut flakes 
•	1 cup / 200 ml milk 
•	½ cup / 100g sugar 
•	½ cup / 100g butter 
For glaze:
•	½ cup / 100 ml milk 
•	2 tbsp. / 50g butter
•	4 tbsp. / 100g sugar 
•	4 tbsp. / 30g cocoa powder 
PREPARATION STEPS
1.	Combine eggs with sugar and beat in a lush mass.
2.	Add flour, cocoa and baking powder, sifting all together through a sieve. Knead the batter with a spatula.
3.	Line a baking mold (diameter 22 cm), with parchment paper and pour the batter in. Bake a sponge cake at 160 °C / 320°F for 30 minutes.
4.	Cook coconut cream. Melt butter, sugar and milk in a saucepan, pour coconut flakes and boil until thick.
5.	Prepare the icing. Melt butter, sugar, milk and cocoa in a saucepan. Cook, permanently stirring with a whisk, until thickened.
6.	Cut the cooled sponge cake into two parts.
7.	Soak the cakes with cream on the inside.
8.	Cake can be collected in the mold where sponge cake was baked. Set the dish without a bottom on the dish, put one part of cake and then spread the coconut filling, then the top cake.
9.	Pour the cake with slightly warm icing.
10.	Place in the refrigerator for 2-3 hours.