Bounty Cake Ala Rose Light

5 from 6 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 315 kcal


  • 250 g Butter or margarine
  • 200 g Sugar
  • 200 g Sifted flour
  • 1,5 packet Baking powder
  • 4 Eggs
  • 3 tbsp Cocoa powder
  • 4 tbsp Milk
  • Covering:
  • 500 ml Milk
  • 6 tbsp Soft wheat semolina
  • 200 g Butter
  • 100 g Sugar
  • 200 g Desiccated coconut
  • White couverture
  • Dark couverture


  • Preheat the oven to 175 degrees (convection 160 degrees) and line a baking sheet with baking paper.
  • Mix the ingredients for the dough well together and spread evenly on the baking sheet. Bake in the preheated oven for about 20-25 minutes. To let it cool down.
  • In the meantime, cook the semolina.
  • Bring the milk, semolina and butter to a boil at a low temperature.
  • Stir in the sugar and desiccated coconut. To let it cool down.
  • Spread the porridge on the cooled cake.
  • Melt the couvertures separately over a water bath.
  • First cover the cake with the dark chocolate. With the white chocolate, use a piping bag with the smallest nozzle or a freezer bag (small tip cut off) to draw strips onto the dark chocolate. Pull through with a fork. Let cool down completely.


Serving: 100gCalories: 315kcalCarbohydrates: 30.6gProtein: 4.5gFat: 19.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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