{"id":97,"date":"2020-04-15T11:44:32","date_gmt":"2020-04-15T11:44:32","guid":{"rendered":"http:\/\/www.atasteoffun.com\/?p=97"},"modified":"2022-09-24T16:48:29","modified_gmt":"2022-09-24T16:48:29","slug":"bounty-cake","status":"publish","type":"post","link":"https:\/\/www.atasteoffun.com\/ro\/bounty-cake\/","title":{"rendered":"Bounty Cake"},"content":{"rendered":"
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bounty cake recipe<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bounty Cake is a delicious coconut desert that you don’t want to miss! Think coconut cream layered on top of a\u00a0 brownie, coated in dark chocolate. It’s one of the most appreciated video recipe on my YouTube Chanel <\/a>and it received great feedbacks from you. It takes 40 minutes only to prepare and can be made in a round shape as well!<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"Bounty
\n\t \n\t \t\n \t \t \n \t \t<\/svg>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
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Bounty Cake<\/h2>Course: Dessert<\/mark><\/span><\/div>
<\/span>Servings<\/span>

20<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Baking Time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

This Bounty Cake is the first recipe I ever posted on YouTube and it was a total success. It is a very simple recipe, with a creamy coconut layer over the chocolate batter.<\/p>

Ingredients<\/h3>
  • Batter<\/strong><\/li>
  • <\/span>

    200 gr unt<\/p><\/span><\/div><\/li>

  • <\/span>

    200 gr zah\u0103r<\/p><\/span><\/div><\/li>

  • <\/span>

    3 tbs milk<\/p><\/span><\/div><\/li>

  • <\/span>

    1 tbs rum flavour<\/p><\/span><\/div><\/li>

  • <\/span>

    4 ou\u0103<\/p><\/span><\/div><\/li>

  • <\/span>

    200 gr flour<\/p><\/span><\/div><\/li>

  • <\/span>

    3 tbs cocoa powder<\/p><\/span><\/div><\/li>

  • <\/span>

    7 gr baking powder<\/p><\/span><\/div><\/li>

  • Coconut Cream<\/strong><\/li>
  • <\/span>

    500 ml de lapte<\/p><\/span><\/div><\/li>

  • <\/span>

    6 spoons semolina or rice flour<\/p><\/span><\/div><\/li>

  • <\/span>

    200 gr zah\u0103r<\/p><\/span><\/div><\/li>

  • <\/span>

    200 gr unt<\/p><\/span><\/div><\/li>

  • <\/span>

    250 gr fulgi de cocos<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>
    • Batter<\/strong><\/li>

    • Whisk together the sugar with the soft butter (not melted) x<\/p><\/li>

    • Add the milk, rum flavour and the eggs and mix until it becomes unified<\/p><\/li>

    • Add gently the flour and the cocoa over the composition and mix until incorporated completely<\/p><\/li>

    • Place the batter in a tray and put in the over at 180 Celsius\/360 Fahrenheit degrees for 25-30 minutes<\/p><\/li>

    • Coconut Cream<\/strong><\/li>

    • In a pot, add the milk, sugar and rice flour\/semolina and whisk them gently<\/p><\/li>

    • Bring the pot on the stove at medium level and continue whisking<\/p><\/li>

    • When the composition is getting a bit warm, add the butter and whisk continuously so it can melt<\/p><\/li>

    • When the butter is melted and the composition becomes creamy, put the stove on slow level and add the coconut flakes. If it becomes hard suddenly, take the pot from the stove.<\/p>

      Mix constantly so you avoid burning and to have a smooth cream.<\/p><\/li>

    • Bring them together<\/strong><\/li>

    • When the batter is ready, pour the hot cream over it<\/p><\/li>

    • You can add a chocolate glazing over the coconut layer for a better taste<\/p><\/li>

    • Serve it cold and enjoy it!<\/p><\/li><\/ul><\/div>

      <\/h3>