How to make
Mix the soft butter with the sugar, salt and vanilla extract for 5 minutes until a white cream is obtained. Add the eggs one by one and then the milk.
Sift the cocoa, flour and baking powder together and add them to the rest of the mixture.
Pour the dough into a form lined with baking paper with d = 10″ (26 cm) and bake it in a preheated oven at 340°F (170°C) for about 25-30 minutes.
Then let it cool completely and remove the cake layer from the form.
For the cream, heat the milk in a saucepan, then reduce the heat, add the sugar, vanilla extract, semolina and coconut shavings. Stir for about 2 minutes.
Remove it from the heat and add the butter. Pour the semolina cream on the cooled cake layer and put it in the fridge for at least 1 hour.
For the glaze, heat the cream, remove it from the heat and add the broken into pieces chocolate. Leave it for a few minutes and stir.
Once the chocolate glaze has cooled, pour it over the coconut cream, by leaving a little to decorate the coconut cake.
Leave the Bounty Cake to cool and decorate it.
