Bounty Cake
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 75 g defattened coconut flour (such as Sukrin coconut flour)
- • 70 g reduced fat spread
- • 6 tbsp granulated sweetener
- • 6 medium eggs
- • 50 g plain chocolate chips
- • 1 tsp reduced calorie hot chocolate powder
- • 2 tbsp desiccated coconut
Preparation Steps
Preheat the oven to 180°c. Beat together the reduced fat spread with the granulated sweetener until light and fluffy.
Add the eggs, one at a time until fully incorporated. Don't worry if the mixture looks like it is separating or curdling!
Add the coconut flour and beat well. Leave to stand for 5 minutes.
Stir in the chocolate chips and the desiccated coconut and pour the mixture into a lined, 8 inch loose-bottomed cake tin. Bake for 25 minutes or until golden.
Leave to stand in the tin for 10 minutes before turning out onto a wire rack. Once completely cool, dust with the hot chocolate powder for an extra chocolaty hit! Cut into 16 slices and serve.