Bounty Cake

This recipe is for a tender soft white coconut sponge, covered in a rich deeply chocolaty icing enticingly decorated with more coconut... if you like bounty bars and cake...I promise you'll like this (if I'm wrong, you're coco-nuts, don't sue me)!

2xdeep 10inch round tins

Ingredients

For the cake

500g Soft unsalted butter 

8 Free range eggs (4 whole, 4 whites)

150ml buttermilk
450g caster sugar

75g desiccated coconut

450g self raising flour

1 1/2 teaspoons Baking powder

For the icing

150g Dark Chocolate

50g milk chocolate

80g soft Butter

4tbsp milk

1 teaspoon instant coffee

150g icing sugar

50g cocoa powder

to decorate.....do whatever you like with the leftover icing, extra coconut and bounty bars...i hate to restrict creative flair...get out your piping bag even should you so choose

I simply used:

toasted shredded coconut and chopped Bounty bars

- preheat the oven to 170c

- line the tins

- (for the cake) cream together the butter and sugar until pale and fluffy

- mix together the whole eggs, whites and buttermilk lightly in a bowl with a fork

- add this a tablespoon (or a tiny bit more) at a time alternately with spoonfuls of the flour (this stops it curdling)

- when all the egg mixture is added, add the rest of the flour and the coconut and mix until just combined

- pour into the tins and bake for approx.35-40mins (until light brown, lightly springy to the touch, and a skewer would/does come out clean)

- allow to cool while making the icing

- for the icing, melt the chocolate milk, coffee powder and butter in a bowl over simmering water until melted and combined

- remove from the heat and beat in the icing sugar and cocoa, leave to cool a little then beat again until a nice spreadable consistency

- fill the cakes and cover with icing

- decorate however you fancy!

I hope you will try this and enjoy it, sorry it's taken a while to get it on here!

Happy Baking as always!

xxx