Ingredients
Bounty Cake
- 80 g Desiccated Coconut
- 220 g caster sugar
- 225 g Butter, softened, chopped
- 70 g Dark Brown Sugar
- 2 eggs
- 2 egg whites
- 60 g coconut oil
- 1 tsp coconut essence
- 1 dash vanilla extract
- 270 g plain flour
- 20 g cornflour
- 2 tsp baking powder
- 160 g Milk
- Toasted Coconut flakes, to decorate (optional)
White chocolate ganache
- 200 g white chocolate buttons/chips
- 70 g cream
Dark chocolate ganache
- 250 g dark/milk buttons/chips
- 90 g cream
- 1/2 tsp coconut essence
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Grease and line a deep large loaf tin.
Preheat oven to 170°C/150 FF
1. Put the dessicated coconut in a large non-stick frypan and gently toast over low heat until lightly browned. Set aside to cool.
4. Blitz the caster sugar, 15secs/sp9.
5. Add the butter and brown sugar, beat 30secs/sp4. Scrape and repeat.
6. Place egg whites, oil and essences in a small bowl/cup and whisk lightly to combine. Add to the
"Closed lid"
7. Add the flours, baking powder and the remaining eggs and milk, beat 45secs/sp5. Scrape.
8. Add the toasted coconut and combine 20secs/
"Counter-clockwise operation" /sp4.5.
Use the spatula to fold through any uneven batter.
9. Spread into pan. Smooth the top.
10. Bake app 90mins or until cooked when tested.
11. Cool in the pan for 10mins, before tipping out and cooling further on a wire rack.
12. Once cool, ice with the white chocolate ganache and place into the fridge to harden.
13. Once set, cover with the dark chocolate gananche and sprinkle with the toasted coconut flakes.
14. Place in the fridge to set before serving. - "Closed lid" 1. Chop choc buttons 15secs/sp5, until finely chopped
2. Add the cream and melt together 2mins/50°C/ sp3.
Cool slightly in the fridge.
3. Pour/spread over the cake. - 1. Blitz the chocolate 10 secs/sp5.
2. Add cream and essence and melt 2mins/50°C/sp2.5
3. Spread/pour over the chilled white coated cake, sprinkle with coconut flakes and cool in the fridge
How to:
White chocolate ganache
Dark chocolate ganache
Tip
A bit of work in this cake...but so worth it!
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Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
A bit of work in this one. But so worth it. Delicious 😋