Bounty Cake

Name: Bounty Cake
Ingredients: for cake; 3/4 cup butter, softend; 1 cup caster sugar; 1 teaspoon vanilla extract; 1 cup flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 4 eggs; 2 tablespoons grated fresh coconut; 1/4 cup suger syrup; for frosting; 1 cup fresh coconut, grated; 3 tablespoons cocoa powder; 5 -6 tablespoons sweeten condensed milk; 2 tablespoons butter; 100 ml fresh cream

17 ingredients

9 steps

Ingredients

for cake
3/4 cup butter, softend
1 cup caster sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 eggs
2 tablespoons grated fresh coconut
1/4 cup suger syrup
for frosting
1 cup fresh coconut, grated
3 tablespoons cocoa powder
5 -6 tablespoons sweeten condensed milk
2 tablespoons butter
100 ml fresh cream

Directions

1

Preheat oven at 180°F Grease 7 inch round cake pan and line with butter paper.
2

In a small saucepan combine coconut, coco powder, and condenced milk on low flam stir continously for 4 to 5 minutes until smooth, cool. mix fresh cream in cool coconut mixture,refrigerate.
3

In a large mixing bowl beat the eggs and suger with electric beater untill suger is dissolved, slowly add softend butter, continue beating for 3 to 4 minutes.
4

In a small bowl sift flour baking powder baking soda and salt 2 to 3 times.
5

Gradually add flour mixture into egg and suger mixture with light hand. add vanila extrect and grated coconut. mix lightly.
6

Pour mixture into greased pan evenly and bake for 35 to 45 minuts or until inserted toothpick comes out clean.
7

Cool for 10 minutes before removing from pans to wire racks to cool completely. cut into two layers.
8

Pour 1/2 suger syrup on bottom layer then Spread half coconut frosting over it. cover with second layer of cake & again pour suger syrup on top layer and frost with remaining coconut frosting.
9

Sprinkle grated coconut on top if you like and put a cherry in center. Refrigerate befor serving.