Bounty Cake Bars

 

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If you like Bounty (who doesn’t?) be aware, ithis cake is addictive!

Also, really easy to make!

 

STEP ONE: The cake

 

You need:

1 stick butter

1/2 cup brown sugar

3 eggs

1 cup flour

2 tbs cocoa

3 tbs milk

1 tbs baking powder

1 tbs rum extract

 

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Using a mixer beat the butter and the sugar together until smooth.

Add the eggs, one by one and then the milk and the rum and keep mixing.

 

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Mix the flour with the cocoa and the baking powder and sift them in the cake mix.

Mix well until you obtain a smooth batter.

 

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Use an 11” cake pan with detachable bottom.

Cover the bottom of the pan with butter and spead a little bit of butter on the sides of the pan too.

Sprinkle a small amount of flour over the bottom of the pan.

 

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Put the cake batter into the pan.

Using a wet knife try to level it as best as you can.

 

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Bake it for 20 mintues at 355F. (use a toothpick to make sure is ready).

While the cake is cooling, start making the coconut cream!

 

STEP TWO: The coconut cream

 

You need:

3 cups milk

2 sticks butter

1 cup sugar

1 1/2  cup coconut flakes

1 tbs vanilla extract

1/2 cup evaporated milk

3 tbs corn starch

 

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Put aside the coconut flakes.

The rest of the ingredients transfer in a large sauce pan and start cooking on medium heat.

Keep mixing with a wooden spatula until it starts to thicken.

Add the coconut flakes and let it cook for another 2 – 3 minutes.

 

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Spread some evaporated milk over the cake and let it soak well. (1/3 cup)

Put the coconut cream on top of the cake and start preparing the chocolate coating.

 

STEP THREE: The chocolate ganache

 

You need:

200 gr milk chocolate (about a cup)

1/2 stick butter

some cold water to fix it 😀

 

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Break the chocolate in small pieces and microwave it with the butter until it melts.

Get it out of the microwave and mix it using a spatula (make sure you do that in the same direction all the time).

If it starts looking dull and cheesy, add a few drops of cold water and keep mixing.

It happened to me too and I was able to fix it using cold water. 😀

 

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Put the ganache on top of the coconut cream and refrigerate the cake for an hour.

 

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Remove the ring of the cake pan.

 

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Using a well knife cut it into small “bars” (keep the knife wet and clean, it make cutting easier).

 

cake

 

ENJOY!

 

 

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