Bounty cake

Diets

Vegan
Gluten free
Paleo

Ingredients

Nuts & Seeds
- 1 More coconut flakes

Found on amiraspantry.com

Description

Hi, I am Amira, welcome to my favorite smorgasbord of modern and traditional recipes!

I’m overjoyed that you have stopped by! This blog combines my passions for baking, cooking, recipe development, family stories, and lots and lots of memories. I share a smorgasbord of modern and traditional recipes that I make for my little family. Here you’ll find kid friendly recipes, Middle Eastern recipes, European recipes, American recipes… in short, any recipe that is just too good not to share!

Ingredients

1/2 cup unsalted butter, melted.
3/4 cup white sugar.
2 eggs, lightly beaten.
A dash of vanilla powder, you can use extract as well.
1/3 cup unsweetened cocoa powder.
1/2 cup AP flour.
1/4 teaspoon salt.
1/4 teaspoon baking powder.
2 Tablespoons unsalted butter.
2 cups unsweetened finely shredded coconut flakes.
3/4 cup sugar.
5 Tablespoons semolina.
2 1/4 cup milk.
4 oz dark chocolate bar.
more coconut flakes for garnishing

Directions

Preheat oven to 350F. 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 inch 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.