Bounty Cake

Bounty cake is a delicious brownie based coconut cake that you do not want to miss. It tastes just like a bounty bar.

Brownies:
½ cup butter, melted
¾ cup white sugar
2 eggs, lightly beaten
1 dash vanilla powder or pure vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour, unbleached
¼ tsp. sea salt
¼ tsp. baking powder

Coconut Layer:
2 Tbsp. butter
2 cups unsweetened coconut flakes, finely shredded
¾ cup sugar
5 Tbsp. semolina
2¼ cups milk

Topping:
4 oz dark chocolate bar

Garnish:
coconut flakes

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

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" 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.

Makes 12 servings.

Cook's Notes:

• These are neither "cake" brownies nor "fudge" brownies; they fall somewhere in between.
• Do not use an electric mixer as we do not want the batter to be overmixed, a spoon is just enough for it.