Bounty Cake Recipe

Name: Bounty Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 1/2 cups wholemeal atta flour; 2 tbs wholemeal atta flour *extra; 1 1/4 cups desiccated coconut; 250 ml Pure Harvest Coco Quench coconut and rice milk; 3/4 cup stevia; 2 tbs Nuttelex sunflower margarine; 1/3 cup sunflower oil; 2 tbs baking powder; 1 pinch sea salt; 1 tbs vanilla essence; 50 g 70% cocoa dark chocolate; 50 g Sweet William dairy-free white chocolate; 100 ml coconut milk

Ingredients

1 1/2 cups wholemeal atta flour
2 tbs wholemeal atta flour *extra
1 1/4 cups desiccated coconut
250 ml Pure Harvest Coco Quench coconut and rice milk
3/4 cup stevia
2 tbs Nuttelex sunflower margarine
1/3 cup sunflower oil
2 tbs baking powder
1 pinch sea salt
1 tbs vanilla essence
50 g 70% cocoa dark chocolate
50 g Sweet William dairy-free white chocolate
100 ml coconut milk

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 8 servings

Instructions

Preheat oven to 170C. Grease a loaf pan with some extra sunflower oil.
Add all ingredients, except for the glaze, into your food processor and process to a smooth batter. Add the batter into prepared pan and bake for 25-30 minutes.
When ready remove from the oven and let cool down completly.
To make the glaze, heat the coconut milk in a pot and melt the chocolate in it. When completely melted, pour on top of the cake and spread all around it. Sprinkle with extra desiccated coconut and refrigerate over night. The cake will be best when cooled for at least 12 hours.

Desserts