Bounty Cake

1. 

unsalted butter 7 oz (200 g) • powdered sugar 5.75 oz (160 g)

Beat room-temperatured butter with sugar until creamy.

2. 

chicken egg 4 pcs • cocoa powder 4 tbsp • whole milk 3.5% 6.75 tbsp (100 ml) • spelt flour 7 oz (200 g) • baking powder for gingerbread 1 tsp

Gradually stir in the remaining ingredients.

3. 

Spread the dough over a parchment paper lined in a baking tin.

4. 

Bake for 40 minutes at 180 °C.

5. 

coconut milk 1.7 cup (400 ml) • grated coconut 7 oz (200 g) • whole milk 3.5% ¾ cup (200 ml) • sugar granulated 2.75 oz (80 g) • vanilla sugar 1 tbsp • semolina 3.5 oz (100 g)

In a double bottom pot, bring to the boil both kind of milk, grated coconut, and sugar while stirring occasionally. Pour the semolina in while stirring frequently. Cook and stir until it becomes dense.

6. 

unsalted butter 6.25 oz (180 g)

Mix butter with warm cream. Evenly spread the cream over the cake base.

7. 

Place it in the refrigerator for few hours.