Bounty Cuppies

INGREDIENTS

125 g magrine
½  cup castor sugar
3 eggs (separated)
1 teaspoon vanilla essence
1 cup cake flour
1 ½ teaspoon b.powder
2 tablespoon cocoa
½ cup milk

Filling:
3 egg whites
½ cup icing sugar
11/4 cup coconut
Beat whites till stiff, fold in icing sugar and coconut.

METHOD

Beat together butter and castor sugar until light and fluffy, add yolks and beat well. Sift together flour, b.powder and cocoa and add alternately with milk to  mixture. Put half the cake mixture into a greased cake tin, spread filling on top and place remaining mixture on top of filling. Bake in a moderate until done.

Topping

Melt one dairy milk chocolate. Add little milk @ a time until you get a smooth spreadable mixture.

INFO & TIPS

Add some brown gel colouring to ur milk mixture to get a more dark colour.

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