Bounty Cake
Ingredients
- Rich chocolate butter cake 2
- Desiccated coconut 7 tbsp
- Olpers Cream 700 ml
- Icing sugar 1, ½ cups
- Freshly grated coconut ¼ cup
- Condensed milk 5–6 tbsp
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Cooking Directions
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Whip together cream, icing sugar and coconut in a bowl until peaks form.
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In a pan combine the freshly grated coconut and condensed milk, cook for 2 to 3 minutes.
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Spread a layer of the sweetened coconut on one cake, then top with whipped cream and sandwich the second cake on top and spread cream all over the cake.
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Sprinkle desiccated coconut and grated chocolate on top.
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Chill for 2 hours before serving.
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