Bounty cake

Name: Bounty cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 375 g Butter or margarine; 300 g Sugar; 1 pinch Salt; 6 Eggs (size M); 500 g Flour; 1 package Baking Powder; 120 ml Coconut liqueur; 7-10 Tbsp Fat and breadcrumbs; 15 (à 30 g) Bounty; 4 TABLESPOONS Coconut flake; 4 TABLESPOONS Coconut chips; 200 g Icing sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

375 g Butter or margarine
300 g Sugar
1 pinch Salt
6 Eggs (size M)
500 g Flour
1 package Baking Powder
120 ml Coconut liqueur
7-10 Tbsp Fat and breadcrumbs
15 (à 30 g) Bounty
4 TABLESPOONS Coconut flake
4 TABLESPOONS Coconut chips
200 g Icing sugar

Directions

1
Cream fat, sugar and salt. Stir in eggs bit by bit. Mix flour and baking powder and stir into the fat egg mass. Add 60 ml liqueur. Grease a wreath mould (26 cm Ø) and sprinkle with breadcrumbs. Fill in half of the dough. Spread Bounty on top.
2
Spread with the rest of the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/4 hours. Let cool on a cake rack. In the meantime, roast the grated coconut and chips in a pan without fat until golden brown. Stir icing sugar and remaining liqueur until smooth. Cover the cake with the liqueur and sprinkle with grated coconut and chips. Results in approx. 24 pieces