Bounty Cake

For the Bounty cake, first preheat the oven to 180 °C. Grease a springform pan.

For the cake batter, beat the butter with the whisks of a hand mixer until smooth. Fold in the sugar and vanilla sugar and mix until combined. Gradually fold in the eggs (each egg about 1/2 minute). Combine flour with baking powder and fold in in batches on medium speed. Empty 2/3 of the batter into the greased springform pan. Arrange the bounty bars in a wreath shape on top of the batter and empty the remaining cake batter over the top. Bake in the preheated oven for about 40 minutes. Loosen the cake ring and let the cake cool on a baking rack.

Once the cake has cooled completely, prick it several times with a fork and drizzle with coconut liqueur.

For the decoration, whip the whipped cream with cream stiffener, sugar and vanilla sugar until stiff. Fold in the crème fraîche and fill into a piping bag. Decorate the top of the cake with the cream to taste.

Refrigerate the bounty cake for at least 2 hours and garnish with bounty slices and coconut flakes just before serving.

Preparation Tip:

Instead of coconut liqueur, eggnog can also be used to soak the bounty cake. If you like it fruity, garnish the cake additionally with fruit of your choice - pineapple, strawberry or banana fit very well, for example.

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