Layered cake with coconut Bounty

Submitted by enr on 03 Jun 2009
250 g soft butter
200 g sugar
200 g flour
1 and 1/2 tsp baking powder
4 eggs
4 tbsp milk
1 vanilla
3 tbsp cocoa
# Coconut weight:
500 ml milk
6 tbsp semolina
200 g butter
200 g sugar
200 g coconut
ready chocolate icing or melted chocolate in a water bath with a little cream or milk
cooked condensed milk with butter (for example, 100 g condensed milk and 50 g butter)
The butter with the sugar beat. One by one add the eggs. Add and other products. Grease with butter form about 24 cm diameter. Bake in a preheated 180 C oven for 25 minutes. Cool and cut the base of two parts (two round thinner the base). In a pot pour the milk, add butter and semolina and boil. Cook until thick porridge. Add sugar and coconut and mix. Put the lower base in a baking dish and pour slightly cooled coconut cream. Top cover with second base and let cool. Remove the side of the form and brush with condensed milk. Hardening brush with melted chocolate. Remove decorate with sliced ​​almonds, topped by dry chocolate can decorate with chocolate bars.
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03 Jun 2009