Cake "Candy-Bounty"

[linok]

Girls, health!

linok, according to my observations, the middle sags due to the fact that the chips are coarse, or if you grind the chips in a coffee grinder to such a fine state that it looks like a fat creamy mass.
That is, for a given cake, you need to take the smallest chips, and if you grind the large ones, then without fanaticism.

And I once again baked and again used freshly grated coconut with my own hands in small strips. Everything is delicious, no pieces of wood!

Have you dried the freshly grated shavings? Or rubbed and immediately into the dough? And how finely was it rubbed? There are so many questions because we cannot find coconut flakes, but there are coconuts.

[linok]

Girls, health!

linok, according to my observations, the middle sags due to the fact that the chips are coarse, or if you grind the chips in a coffee grinder to such a fine state that it looks like a fat creamy mass.
That is, for a given cake, you need to take the smallest chips, and if you grind the large ones, then without fanaticism.

Thanks for the answer, we must try to make it from the finest shavings. I usually do with medium. Only today I did another one for home and once again I am convinced how tasty it is. Bounty BREEDS periodically appear on the Internet. But, the one who at least once made according to this recipe will not be tempted to another one. Qween, thanks so much for the recipe.

Many thanks to the author for the recipe
It is done very simply, cake is something !!!! But in the cream you need, if possible, not village eggs, since there is a specific aftertaste
But mine did not understand, -the husband said that the cream is too oily, and I am silent as a partisan
I'll try another version of the cream - butter + condensed milk, nobody tried it?

Yesterday I finally baked this cake. It turned out tall, did not sag, the cream did not curl. Delicious, but for some reason the bounty is very dry, very fragile. The shavings were fine, they did everything exactly according to the recipe. What's my mistake? Overexposed in the oven or a lot of coconut (it was 200g according to the recipe)?

Have you dried the freshly grated shavings? Or rubbed and immediately into the dough? And how finely was it rubbed? There are so many questions because we cannot find coconut flakes, but there are coconuts.

Truly and immediately into the batch! I don’t dry, why, so tender! Already 2 times did this. Rub on a grater with fine straws, but not crumbs. It turns out such tiny stripes of a little bit of thin vermicelli or something ... oh ... no pictures, alas ... and coconut at hand too.

Truly and immediately into the batch! I don’t dry, why, so tender!

Thank you!!! Now I will do it too!

Qween! The other day I made your cake, I was very pleased, the taste is wonderful, thanks for the recipe!

Hello girls, I want to make this cake, if I understood correctly, then we bake the cake itself with a layer, it cools down. and then apply the cream on top, without cutting the cakes, right. then put it in the refrigerator for a couple of hours, and then pour chocolate over the top of the cream, right?

Right!

Here's my Bounty. I doubted whether the meringue filling + coconut flakes would work, but in vain, everything is ok. Like real Bounty candy, maybe the filling is a little drier. Delicious, thanks for the recipe.

Great!!!

[LIGHT I]

LIGHT I, Inessa82, girls you got very neat, beautiful cakes.

Very few people smear the sides of the bounty, girls mostly, for some reason, smear only the top. And your sides are pretty. Although a matter of taste, I like to have the sides with cream too.

Delicious, but for some reason the bounty is very dry, very fragile. The shavings were fine, they did everything exactly according to the recipe. What's my mistake? Overexposed in the oven or a lot of coconut (it was 200g according to the recipe)?

Farida, I do not even know what to advise. The first time I read in reviews that the bounty is dry and fragile ... On the contrary, it turns out not dry, but pleasant, slightly damp. If you are still baking, then change the shavings without fail.

All the same, a good photo inspires! The author has a very good recipe. And when I see the photos of the girls, I will definitely try to bake this candy!

Oh, a photo of my cake

The cake is delicious! and got it right the first time! thanks for the recipe!

[mama]

mama, to health. Great, what happened the first time!

Oh-oh-oh, flipped through Temka again, admired the photo, remembered what a delicious cake !!! And then I understand that there is no report from me, I am urgently correcting myself - the cake is very tasty, but I have to soak it up, for me, as a big lover of coconut, it’s not at all! Thanks to the author and my photo, I deviated a little from the recipe and did not fill it with chocolate, but made a shokostenka and chocolate butterflies, it was a long time ago, I trained.

Thanks to the author for the recipe. They are eating everything by both cheeks, my husband generally demanded from the oven right away, but he is very moody.
Surely, someone has already cleaned under the mastic? Help, throw off Temko.

I cleaned it under the mastic. And what kind of Temko should be thrown off? What is the difficulty then? We act in the same way as with any other cake.

I understand the top chocolate cream. replace with ganache? I'll just have a white cover. I'm afraid the mastic will get dirty? Or change places? first chocolate and charlotte on top?

I made a cream with white chocolate with white mastic.

[Qween, hello.]

Qween, hello. made your cake!
I report: I liked the cake. the husband, who does not like coconut, approved and said: "cook more!"
cooked half a portion in a mold with a diameter of 18 cm. For those who will speak by weight, I inform you: the weight of half a portion of the cake (without glaze) is 750g.
My minus: I did not introduce the custard of the cream into the whipped butter in portions, but poured everything. I think that is why the cream was a bit stratified ... the mass is not homogeneous and freezes for a long time in the refrigerator, and when you take it out it quickly floats.
Thanks for the recipe!


We ate everything!
now there will be a Bounty cake in my custom menu

Qween., and how to explain to clients which cream? oil-brewed? or just a custard?

[mme_it]

mme_it, good day .

To your health!

The cream can be called butter-custard. It seems to me that the usual custard is lighter. And in this recipe, the cream is quite oily and strong.

[Qween]

Qween, yesterday at the family tea party about DR we had this cake. It is so delicious, words cannot convey! Thank you very much for the recipe!

Girls, it's my birthday today, I decided to pamper her. I read your reviews and was in anticipation.
I did everything according to the recipe, but there were problems:
- the cake is burnt in an hour,
- when I began to take it out of the mold, the bottom layer of the dough simply crumbled into pieces, and the filling strove to fall apart.
Something went wrong?
She shoved the whole thing into a detachable form, poured the cream on top - tomorrow we will try this "miracle".

Loved the cake! Thanks for the recipe!

I made this cake for the second time, I really like it. Friends tried it at my place for the first time and ordered it for my birthday. Unfortunately, there is no cutaway photo.

It so happened that there was no milk left for the cream, then I took condensed milk with water, the cream turned out, and even tastier than usual.
Everyone is delighted with the cake. Thanks a lot for the recipe! (just do not take eggs from domestic chickens on the cream!)

And my child once again ordered a cake for his birthday)))
Today I made a cake, I already make it on the machine.
And the cream and the final assembly will be done on the eve of the celebration.
Thanks a lot in advance for the cake!

Thanks for the recipe! The cake is quick and easy to prepare. I cooked for my son's birthday, the guests will be very happy. Simple foods add up to a great cake! I made the top layer of glaze from 75% dark chocolate with milk, sugar and butter.The result is a successful combination of a delicate sweet cake and a light taste of dark chocolate. This moment was noted by everyone who tried the cake.

Interesting cake is delicious?

I got it very tasty!

Interesting cake is delicious?

Not just tasty, but delicious!

[Natalia]

Natalia, the cake will be loved by coconut lovers!
If not, then you may not like it ...

! Yesterday I baked cakes, they turned out beautiful, even. Today I look and remember that I didn't put the vegetable oil, I threw it straight into the heat. What am I supposed to do? Tell me please

Yesterday I baked cakes, they turned out beautiful, even. Today I look and remember that I didn't put in the vegetable oil, I threw it straight into the heat. What am I supposed to do? Tell me please

Something I do not understand you, but where should there be vegetable oil then? It is not in the ingredients.

The cake was made not according to your recipe, but according to Hatapit-Natalia's recipe. My question got into the wrong Temko, sorry.

Made completely according to the recipe, only replaced regular milk with coconut milk. I also used fresh shavings.
Homemade eggs are fresh, the cream does not smell. Cream with a very tropical taste, next time I will try to add pineapple or mango puree to it.
But even now it turned out super tasty.
Thank you.

[Ilona]

Ilona, tell me, will you be able to cut the figure out of it, or will it crumble?

Girls, what diameter is the recipe for? Very necessary!

here the girls wrote about the diameter
Tyts
I did it in the form d = 22 cm

Thanks for the delicious cake!
And a few words ...
baked in the form of d-23cm. The shortbread dough turned out to be delicious, the coconut meringue is tender and soft ... In height - the bottom is 1 cm, the meringue is about 4 and the top is sand 0.5 cm, while it is tasty, low-fat - about 2 cm.if you cut the cake with a fork, but this is a combination perfectly complements each other ... But, the bottom is still dry ...
Next time, make it 17 cm in diameter, with two orges with a layer of cream in the middle and on top, that is, a double portion of cream, it will not be so dry ...

[Qween]

And I am with my report.
When I tried the result yesterday, I laughed until I fell.
Background:
Our family doesn't like sweets, that's why we almost never bake sweet pastries (well, once a month, approximately, and if inspiration strikes me more often, we attribute the result to someone).
And since I rarely bake sweets, the experience is almost zero.
From this experience, there are never-getting shortbread cookies (chocolate and simple), which I never got crumbly and crunchy, meringues that never whipped right to the peaks and was not baked, dripping with syrup and losing their shape.
The first shock when preparing this recipe - the proteins whipped to dense peaks (like ...), after adding sugar they did not flow, they did not lose their density and acquired a certain shine. I myself did not expect that I could do this.
I put the dough and meringue as in the recipe, put it in the oven.
As a result, the meringue rose up like a cap and fell into a lunar crater. She pulled the poor fellow out of the oven, tasted the dough ... I almost fell to the floor. Divinely crumbly chocolate cookies that melt in your mouth. I experimented for a couple of years, but it turned out soft or hard soles, but here.

Girls, thank you all for your comments and experience sharing!
Qween! Thanks for the recipe, it brought me so much positive!
I will work on the errors and will definitely try to do more, it may work.

Thanks for the recipe for a delicious cake
The cake came out wonderful. True, with: girl_red: slightly messed up with the cream, it turned out to be watery.
Tried it an hour after coating ... well, they could not resist The husband said: "Shikardyatina !!!!"
The recipe is a favorite. I will do it often.

Can you please tell me if it is possible to bake this cake in a multicooker?

[Qween,]

Qween, please tell me what kind of oil you use for the cream, did it 2 times today, layered ((((

Girls! I read the whole topic and did not find anything similar to what I did. The dough was like crumb, not sticky, not homogeneous.You cannot roll it into a cake. And it was not possible to distribute it by hand either. It turned out ... to pour. Therefore, it was not even necessary to use a grater. WHY IS THAT? Faceted glass, medium egg.
I baked in a cartoon, because there is no hope for the oven.
He sat down a bit, that is, the middle dropped a little, but not critical.

Girls, how much weight does the cake end up with?

I'll write my own review. The cake is delicious, I won't say that I haven't eaten anything like that in my life, but it's worth trying. Everything is harmonious, both cakes and cream are suitable only with cream, something is not entirely accurate: after reading the reviews, I made the custard base thicker and mixing, adding a spoonful to the oil and the temperature was the same and the oil is the most expensive - natural - but the cream is not uniform, but tasty ... As for a custom-made cake, you need to solve something with cream, but for yourself everything is fine!