Bounty cake
Servings: 12
Ingredients
For the Brownies
- ½ cup unsalted butter melted.
- ¾ cup white sugar.
- 2 eggs lightly beaten.
- A dash of vanilla powder you can use extract as well.
- ⅓ cup unsweetened cocoa powder.
- ½ cup AP flour.
- ¼ teaspoon salt.
- ¼ teaspoon baking powder.
For the coconut layer
- 2 Tablespoons unsalted butter.
- 2 cups unsweetened finely shredded coconut flakes.
- ¾ cup sugar.
- 5 Tablespoons semolina.
- 2 ¼ cup milk.
For the top
- 4 oz dark chocolate bar.
- more coconut flakes for garnishing
Instructions
- Preheat oven to 350F.
- In a deep bowl, mix sugar and melted butter.
- Add lightly beaten eggs, vanilla, cocoa powder salt, baking powder and flour.
- Mix with a wooden spoon just until the flour is all incorporated.
- Pour the batter in a 9 inch springform pan, bake for 25 minutes and do not overbake.
- Prepare the coconut layer, by melting the butter in a saucepan over medium heat, then add all the ingredients. Keep stirring until it is bubbly and thick.
- Let the brownies and the coconut mixture cool to room temperature, then pour the coconut mixture over the brownies.
- Refrigerate for at least an hour until set.
- Melt the chocolate in a double broiler or the microwave until smooth.
- Pour the chocolate over the cake to cover the top and parts of the sides.
Video
Notes
These are neither "cake" brownies nor "fudge" brownies; they fall somewhere in between. So if you need one or the other then this brownies are not for you, you better use your own recipe and go on from there.
Do not use a mixer as we do not want the batter to be overmixed, a spoon is just enough for it.
Do not use a mixer as we do not want the batter to be overmixed, a spoon is just enough for it.