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Bounty Cake


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4

Ingredients

12 slice(s)

Bounty Cake

  • 80 g Desiccated Coconut
  • 220 g caster sugar
  • 225 g Butter, softened, chopped
  • 70 g Dark Brown Sugar
  • 2 eggs
  • 2 egg whites
  • 60 g coconut oil
  • 1 tsp coconut essence
  • 1 dash vanilla extract
  • 270 g plain flour
  • 20 g cornflour
  • 2 tsp baking powder
  • 160 g Milk
  • Toasted Coconut flakes, to decorate (optional)

White chocolate ganache

  • 200 g white chocolate buttons/chips
  • 70 g cream

Dark chocolate ganache

  • 250 g dark/milk buttons/chips
  • 90 g cream
  • 1/2 tsp coconut essence
  • 6
    3h 20min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    How to:
  1. Grease and line a deep large loaf tin.
    Preheat oven to 170°C/150 FF

    1. Put the dessicated coconut in a large non-stick frypan and gently toast over low heat until lightly browned. Set aside to cool.

    4. Blitz the caster sugar, 15secs/sp9.

    5. Add the butter and brown sugar, beat 30secs/sp4. Scrape and repeat.

    6. Place egg whites, oil and essences in a small bowl/cup and whisk lightly to combine. Add to the Closed lid

    7. Add the flours, baking powder and the remaining eggs and milk, beat 45secs/sp5. Scrape.

    8. Add the toasted coconut and combine 20secs/Counter-clockwise operation/sp4.5.
    Use the spatula to fold through any uneven batter.

    9. Spread into pan. Smooth the top.

    10. Bake app 90mins or until cooked when tested.

    11. Cool in the pan for 10mins, before tipping out and cooling further on a wire rack.

    12. Once cool, ice with the white chocolate ganache and place into the fridge to harden.

    13. Once set, cover with the dark chocolate gananche and sprinkle with the toasted coconut flakes.

    14. Place in the fridge to set before serving.
  2. White chocolate ganache
  3. Closed lid1. Chop choc buttons 15secs/sp5, until finely chopped

    2. Add the cream and melt together 2mins/50°C/ sp3.
    Cool slightly in the fridge.

    3. Pour/spread over the cake.
  4. Dark chocolate ganache
  5. 1. Blitz the chocolate 10 secs/sp5.

    2. Add cream and essence and melt 2mins/50°C/sp2.5

    3. Spread/pour over the chilled white coated cake, sprinkle with coconut flakes and cool in the fridge
10

Accessories you need

11

Tip

A bit of work in this cake...but so worth it!

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • A bit of work in this one. But so worth it....

    Submitted by Peggyellen on 13. January 2020 - 21:12.

    A bit of work in this one. But so worth it. Delicious 😋

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