Bounty Cake

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  • 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
  • Cooking Directions


    1. Whip together cream, icing sugar and coconut in a bowl until peaks form.

    2. In a pan combine the freshly grated coconut and condensed milk, cook for 2 to 3 minutes.

    3. 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.

    4. Sprinkle desiccated coconut and grated chocolate on top.

    5. Chill for 2 hours before serving.

Crab Cakes with Curried Yogurt Sauce

Crab Cakes with Curried Yogurt Sauce

In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.

Zakir’s Kitchen | 12 August, 2019

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