Recipe: Tasty Bounty Coconut-Cubes

Bounty Coconut-Cubes.

You can have Bounty Coconut-Cubes using 23 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Bounty Coconut-Cubes

1. It's of For the dough:.
2. It's 250 g of flour.
3. You need 125 g of butter.
4. Prepare 80 g of icing sugar.
5. It's 15 g of cocoa powder.
6. It's 7 g of baking powder.
7. It's 1 of egg yolk.
8. Prepare 100 ml of milk.
9. Prepare of For the coconut filling:.
10. You need 200 g of desiccated coconut.
11. It's 5 of egg whites.
12. You need 125 g of icing sugar.
13. Prepare of For the custard cream:.
14. Prepare 80 g of vanilla custard powder.
15. Prepare 4 of eggs yolk.
16. You need 300 ml of milk.
17. It's 200 g of butter.
18. You need 150 g of icing sugar.
19. You need 20 g of vanilla sugar.
20. Prepare of For the chocolate ganache:.
21. You need 125 g of dark chocolate (70%).
22. You need 20 g of butter.
23. Prepare 100 ml of double cream.

Bounty Coconut-Cubes instructions

1. Mix the flour with the baking powder, then sift into a bowl, add the diced margarine and begin to crumble..
2. Then add the icing sugar and cocoa, then add the egg yolk and half the milk. The dough is then kneaded with rapid movements and the remaining milk is added little by little to obtain an easily stretchable dough. (the milk is definitely added little by little, because it depends on the flour whether less or maybe more is needed).
3. Then divide the dough into two equal parts and stretch one of the dough dumplings on a lightly floured baking paper to the size of a baking sheet. Then, along with the baking paper, lift it into the baking tray..
4. We start to beat the egg whites into a foam with a pinch of salt, and when it starts to whiten, with constant stirring, add the icing sugar little by little to get a hard foam..
5. Then add the coconut shavings and mix gently with the foam with a mixing spoon. Spread the coconut foam evenly on the dough in the baking tray, then stretch the other dough dumplings on a floured surface and place them gently on top..
6. Place in a preheated oven and bake at medium temperature for 25-30 minutes. (I baked at 160 degrees for 25 minutes with air stirring). Allow to cool completely in the baking tray, except from the oven..
7. Stir the custard powder until smooth with a little milk, then add the remaining milk, egg yolks, and also stir until smooth. Then, with constant stirring, cook for a few minutes until thick, then cool completely..
8. Mix the icing sugar and vanilla sugar to the frothy with the margarine, then add the completely cooled pudding little by little. Finally, spread the pudding cream evenly over the completely cooled dough, then let us put it in the fridge for a few hours to let it cool down enough and the flavors to blend well..
9. Wrap the chocolate in a bowl, then add the butter, cream, and melt over a steam bath, stirring constantly. Then remove the cake from the fridge and spread the chocolate cream evenly on it, then let it freeze completely..
10. Before serving, slice it to taste and then serve it as it is. A real creamy delicacy that holds its place on the festive table as well..