Bounty Coconut Slices
A juicy cocoa base, a delicate coconut layer and a shiny chocolate coating. Bounty Slices are an irresistible dessert for all coconut and chocolate lovers, which tastes like a homemade version of the popular bar, only a little better.
Ingredients · Servings For 1 baking sheet 20x30cm
- 5 eggs
- 250 g caster sugar
- 220 g plain wheat flour
- 40 g Dutch-style cocoa
- 5 g baking powder
- 500ml milk
- 325g butter
- 250 g grated coconut
- 16 g vanilla sugar
- 100 g milk chocolate
- 100 g dark chocolate
Method · 1 h 50 min
- Beat the egg whites until stiff, add 125 g of sugar and the yolks and continue beating.
- Sift the cocoa flour and baking powder through a fine sieve and gently fold into the egg mixture with a spatula.
- Then pour the dough onto a 20 x 35 cm baking tray greased with butter and lined with baking paper and bake in an oven preheated to 170 °C for about 30 minutes. Let cool.
- Prepare the coconut filling. Boil the milk with the remaining sugar and vanilla sugar, then add the coconut. Cook until the mixture thickens (about 20 minutes).
- Add 200 g of butter to the hot mixture and stir to melt the butter. Let the coconut mixture cool and spread on the sponge cake.
- Chocolate icing: Break up the chocolate, add 125 g of butter and melt over a water bath. Stir until everything is combined. Pour the icing over the cake, sprinkle with coconut flakes or toasted grated coconut and put in the fridge for 2-3 hours.