Bounty Cake/ Cupcakes Version 2

INGREDIENTS

Bounty Cupcakes version 2
Pic cred from my published recipe book "oh my cupcakes!"Rec cred: @when_ruhana_cooks(Previously known as mama taught me well)
Ingredients:4 XL eggs1 cup castor sugar½ cup oil1 teaspoon vanilla essence½ cup hot water¼ cup cocoa powder1 cup cake flour2 ½ teaspoon baking powder
Filling:2 cups desiccated coconut1 tin condensed milk1 tin coconut cream (chilled in fridge upside down)
Ganache:100g milk chocolate½ cup fresh cream

METHOD

1. Preheat oven to 180°C.2. Grease & line a 22cm round pan.3. Beat eggs and sugar for 3min till pale & fluffy.4. Beat in oil & vanilla.5. Mix water & cocoa powder.6. Sift flour and baking powder.7. Add both alternatively, then beat till smooth batter.8. Bake for approximately 35-40min or until a skewer inserted in center removes clean.9. Allow to cool. Remove from pan.10. When cooled, slice into two.Alternatively, bake between 2 pans, and bake for less time. If making cupcakes, fill cups ¾ full and bake for 15-20 minutes. Then slice in half after baked and cooled.11. Open the coconut cream tin upside down, as was left in fridge.12. Discard of the coconut water. 13. Beat the coconut cream till it peaks, then add in desiccated coconut and condensed milk.14. Spoon filling onto bottom half of cake.15. Sandwich with the other half.16. Melt the milk chocolate in 30sec intervals in microwave with 1 tablespoon of oil, or over a double boiler.17. Pour in cream, mix well together.18. Pour over cake/ cupcakes.19. Decorate with chocolate curls and desiccated coconut or place on chopped pieces of bounty chocolate.20. Store in fridge till needed.#mamataughtmewellrecipes

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