Tuesday, 5 April 2016

Coconut & Chocolate Bounty Cake

Hubbie reaches the big 50 milestone tomorrow and requested a coconut cake for his birthday. This has to be his all time favourite, so with some little adaptions I made a Bounty cake.  I am really pleased with how it turned out and can't wait to cut in to it tomorrow.


Ingredients for Cake
220g Self Raising Flour
220g Butter
2tsp Baking Powder
155g Soft Brown Sugar
65g Caster Sugar
4 Eggs
100g Desiccated Coconut
1 Sachet Coconut Cream
  1. Preheat the oven to 160 degrees and grease and line two 20 inch cake tins.
  2. Cream the butter and sugar together.
  3. Add the rest of the ingredients and mix well.
  4. Divide the mixture between the two tins and bake for approximately 25 minutes.
  5. Turn out of the tins and leave to cool.
Ingredients for Butter Cream
150g Butter
150g Icing Sugar
1 Sachet of Coconut Cream
1tbsp Cocoa
  1. Add sieved icing sugar to the butter and mix well.
  2. Add the coconut cream and cocoa and stir until all mixed in.
  3. Spread the butter cream over half of the cake and join together.
Decoration
1 Bar of Milk Chocolate
4 mini Bounty Bars
Desiccated Coconut
  1. Melt the Chocolate and pour over the cake.
  2. Chop the Bounty bars and sprinkle randomly on top.
  3. Scatter desiccated coconut over the top.
As anybody else got any fabulous cake recipes using their favourite chocolate bars?  I would love to have a nosey.

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