Bounty Cake

8 servings

90 minutes

The 'Bounty' cake is a true embodiment of paradise delight, inspired by the famous coconut bar. This dessert combines tender chocolate dough, an airy coconut layer, and a velvety cream with a hint of cognac. Its history traces back to a love for exotic flavors and the desire to convey the spirit of tropical islands in pastry art. The sweetness of coconut harmoniously complements the rich chocolate glaze, creating an exquisite balance of textures. It is the perfect dessert for festive occasions, tea in cozy company, or simply to indulge yourself with a luxurious piece of sweet euphoria.

Energy value per serving

• Calories: 981.9
• Proteins: 13.4g
• Fats: 68.6g
• Carbohydrates: 80.5g

Ingredients

• Butter: 400 g
• Chicken egg: 6 pc
• Sugar: 400 g
• Cocoa: 2 tbsp
• Baking powder: 10 g
• Wheat flour: 1 glass
• Coconut flakes: 200 g
• Milk: 1 glass
• Vanilla sugar: 30 g
• Cognac: 2 tbsp
• Dark chocolate 70%: 100 g

Cooking steps

1. Dough: in a bowl mix 1 yolk, 100 g sugar, 150 g softened butter. Add 1 cup of flour mixed with 1 packet of baking powder and 2 tbsp of cocoa. Knead the dough.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 400 g
   • Butter: 400 g
   • Wheat flour: 1 glass
   • Baking powder: 10 g
   • Cocoa: 2 tablespoons

2. Line the cake pan with baking paper.

3. Put 2/3 of the dough in it and evenly flatten it with your hand or a spoon.

4. Put the remaining dough in the freezer.

5. For 'Bounty': Mix 6 egg whites with 1 cup of sugar and whip into a fluffy foam. Add 200 g of coconut flakes and gently mix with a spoon.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 400 g
   • Coconut flakes: 200 g

6. Place the 'bounty' on the dough. Grate the frozen leftover dough directly onto the 'bounty' using a coarse grater.

7. Bake for 1 hour at 180 degrees.

8. Remove from the oven and let it cool completely.

9. Cream: combine 5 yolks, 4 tbsp of sugar, and 1 cup of milk. Cook until thick like liquid yogurt. Then cool the mixture. Whip 200 g of butter until fluffy and white. Gradually add to the yolk-milk mixture. Finally, add 2 tbsp of cognac.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 400 g
   • Milk: 1 glass
   • Butter: 400 g
   • Cognac: 2 tablespoons

10. Spread the obtained cream over the entire cake. Place it in the refrigerator to cool overnight.

11. For the glaze: combine 50 g of butter and 100 g of dark chocolate. Melt, let it cool slightly, pour over the finished cake, and let it set again.

    Required ingredients:

    • Butter: 400 g
    • Dark chocolate 70%: 100 g