So we offer you a recipe to get the same wonderful taste in the form of bounty cake where two layers of cake stuffed with coconut cream are placed on top of the delicious chocolate sauce and so the cake is ready to serve .
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Ingredients
- To prepare the cake:
- 3 eggs
- 1 cup sugar
- 1 cup liquid milk
- ½Cup oil
- 3 tbsp cocoa
- 1 vanilla envelope
- 1 Tip Peking powder
- 2 cups flour
- To prepare the creamy layer:
- 2 Chantilly cream envelopes
- 3 cups liquid milk tea
- 1 ½ cup coconut
- To make chocolate sauce:
- 1 ½ tablespoon flour
- 2 tbsp cocoa
- 1 cup sugar tea
- 1 cup liquid milk
- 1 cup water
Method of preparation
- We begin to prepare the cake, put the eggs and sugar in a bowl and beat with an electric whisk until the mixture becomes white .
- Add milk and oil and beat well .
- In another bowl, sift the cocoa, flour, baking powder and vanilla, add to the rest of the ingredients and whisk until completely combined .
- Put butter paper in the cheesecake mold, pour the cake mixture, put it in a preheated oven at 170 degrees and leave it for about 25 minutes until cooked .
- During this we put the cream powder in a bowl, add the milk and whisk well until we have a cohesive cream and then add the coconut and whisk well .
- Put more cream in the refrigerator until it cools down .
- We prepare the sauce, put the flour in a deep saucepan, add the cocoa, sugar, milk and water and beat well with a hand whisk .
- Put the mixture on the fire and continue stirring until it boils and becomes thick and then set aside until it cools .
- We take the cake out of the oven, let it cool slightly and then cut it in half to put the filling between them .
- Live bottom section to the next and click it stuffing, cream of coconut and call it good and then put the top section of the cake, then chocolate sauce .
- Put the bounty cake in the refrigerator for a whole night, then cut and serve .