Bounty Cake Recipe

Name: Bounty Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: for cake; 3/4 cup butter, softend; 1 cup caster sugar; 1 teaspoon vanilla extract; 1 cup flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 4 eggs; 2 tablespoons grated fresh coconut; 1/4 cup suger syrup; for frosting; 1 cup fresh coconut, grated; 3 tablespoons cocoa powder; 5 -6 tablespoons sweeten condensed milk; 2 tablespoons butter; 100 ml fresh cream

Servings: persons

for cake
3/4 cup butter, softend
1 cup caster sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 eggs
2 tablespoons grated fresh coconut
1/4 cup suger syrup
for frosting
1 cup fresh coconut, grated
3 tablespoons cocoa powder
5 -6 tablespoons sweeten condensed milk
2 tablespoons butter
100 ml fresh cream

1
Preheat oven at 180u00b0F Grease 7 inch round cake pan and line with butter paper.
2
In a small saucepan combine coconut, coco powder, and condenced milk on low flam stir continously for 4 to 5 minutes until smooth, cool. mix fresh cream in cool coconut mixture,refrigerate.
3
In a large mixing bowl beat the eggs and suger with electric beater untill suger is dissolved, slowly add softend butter, continue beating for 3 to 4 minutes.
4
In a small bowl sift flour baking powder baking soda and salt 2 to 3 times.
5
Gradually add flour mixture into egg and suger mixture with light hand. add vanila extrect and grated coconut. mix lightly.
6
Pour mixture into greased pan evenly and bake for 35 to 45 minuts or until inserted toothpick comes out clean.
7
Cool for 10 minutes before removing from pans to wire racks to cool completely. cut into two layers.
8
Pour 1/2 suger syrup on bottom layer then Spread half coconut frosting over it. cover with second layer of cake & again pour suger syrup on top layer and frost with remaining coconut frosting.
9
Sprinkle grated coconut on top if you like and put a cherry in center. Refrigerate befor serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: for cake, 3/4 cup butter, softend, 1 cup caster sugar, 1 teaspoon vanilla extract, and more.

Yes, Bounty Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bounty Cake

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