Bounty cake with coconut custard and chocolate icing

Unrealistically delicious and beautiful chocolate pie-cake "Bounty" with custard baked inside. On top of this cake is decorated with chocolate icing and coconut balls. A great way to serve a cake to the table, bypassing the stages of cutting into cakes, assembly and impregnation.

Ingredients

• For test:
• Milk - 140 ml
• Vegetable oil - 70 ml
• Eggs - 2 pcs.
• Sugar - 70 g
• Flour - 140 g
• Cocoa powder - 1.5 tbsp. spoons
• Baking powder - 2 teaspoons
• Salt - 1 pinch
• For custard:
• Milk - 350 ml
• Butter - 70 g
• Eggs - 3 pcs.
• Sugar - 140 g
• Corn starch - 1.5 tbsp. spoons
• Coconut flakes - 210 g
• Vanillin - on the tip of a knife
• For chocolate glaze:
• Chocolate - 60 g
• Milk - 20 ml
• Butter - 20 g

Directions

1. First, we make the custard.
2. Whisk the eggs a little.
3. Add sugar. Whisk lightly.
4. Add starch.
5. Mix thoroughly so that there are no lumps.
6. Add milk. We mix.
7. We put a bowl of cream on a steam bath.
8. While stirring, bring the cream to a thickening.
9. Remove the bowl from the steam bath. Add butter to cream. Stir until butter is completely melted.
10. Add 2/3 of the coconut flakes to the cream. We mix.
11. Cover the cream with cling film in contact and leave to cool.
12. Turn on the oven to heat up to 180 degrees.
13. Let's start preparing the dough.
14. In a bowl, combine eggs and sugar.
15. Beat until light foam.
16. Add milk and vegetable oil. We beat.
17. Sift flour there (140 g is about 1 cup with a capacity of 200 ml), cocoa powder and baking powder. We add salt. We beat.
18. The dough is ready.
19. Cover a baking dish with a diameter of 20 cm with parchment. This is easy to do by dampening the parchment with water and wringing it out thoroughly.
20. Pour half of the dough into the mold (approximately 250 g).
21. We send the form to the oven preheated to 180 ℃ for 7-8 minutes.
22. The cake should grab on top with a crust.
23. 3 art. spoons of custard are selected for decoration.
24. Put the custard on the cake and gently level the surface with a spoon.
25. Pour the remaining dough on top. We send it to the oven preheated to 180 ℃ for 25 minutes. We check the readiness with a toothpick, it should come out of the dough dry.
26. Add a little more than half of the remaining coconut flakes to the cream left for decoration. We mix.
27. We cover the coconut mass with cling film in contact and send it to the refrigerator.
28. We take out the finished cake from the oven. Let it cool down completely.
29. We spread the cooled cake from the mold on a dish.
30. Ready for frosting.
31. Pour milk into a bowl, add chocolate broken into pieces and butter.
32. We put the bowl in a water bath and melt the contents, stirring.
33. Pour the resulting icing over the cake.
34. We take out the custard from the refrigerator.
35. Pour the remaining coconut flakes onto a plate.
36. From the cream we form 8 balls and roll them in turn in shavings.
37. Put the balls on the pie.
38. Bounty tart with coconut custard and chocolate icing can be sprinkled with the remaining coconut flakes.