Tasty Cake "Bounty"

I'm in love with this Bounty cake! According to this recipe, a tender, soft and fragrant coconut delicacy is obtained. Coconut filling keeps its shape well, moderately sweet. If you love Bounty sweets, then I highly recommend making this yummy. Can be made in the form of a round cake.

Ingredients

• For the base:
• Butter (or margarine) - 80 g
• Eggs - 2 pcs.
• Wheat flour - 80 g
• Sugar - 80 g
• Cocoa powder - 2 teaspoons with a large slide
• Baking powder - 1 teaspoon
• Salt - a pinch
• For filling:
• Milk - 400 ml
• Semolina - 2 tbsp. spoons (no slide)
• Coconut flakes - 200 g
• Butter 82% - 100 g
• Sugar - 80 g
• Vanilla sugar - 10 g
• For glaze:
• Milk chocolate - 150 g
• Milk - 40-80 ml

Directions

1. All ingredients for the chocolate base are at room temperature.
2. Turn on the oven to preheat to 180 degrees.
3. Beat butter with sugar and salt with a mixer, add eggs, beat for 3-4 minutes. Mix the sifted flour with cocoa and baking powder and sift into the dough, mix with a spatula until smooth. Pour the batter into a parchment-lined pan and smooth it out. You need a rectangular shape 22 cm by 25 cm or a round shape with a diameter of 24 cm.
4. Bake in the oven for 12-15 minutes until done.
5. For the coconut filling, heat the milk, add semolina in a thin stream, cook until the first bubbles of boiling. You will get a fairly liquid semolina porridge. Don't worry, it will thicken later. I must say right away that semolina is not felt at all in the finished cream. If you want, you can replace with starch (1 tablespoon).
6. Add sugar, vanilla sugar, butter and coconut flakes. Mix and spread over the chocolate base.
7. The icing can be made from milk chocolate, it tastes very similar to Bounty sweets, since there is also a coconut filling in milk chocolate. And you can make a more budgetary glaze from sour cream, cocoa and sugar. I made soft chocolate frosting. To do this, warm the milk and pour chocolate over it. The more milk, the softer the glaze will be.
8. Cover the cake with frosting.
9. Let it cool completely at room temperature, and then put it in the refrigerator for an hour and a half, so that it is completely stabilized.