Bounty Rum Cake

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 drops of rum flavoring
• 4 eggs
• 200 g flour
• 100 g cornstarch (Epifin)
• 2 tsp baking powder
• 100 g desiccated coconut
• 8 pieces of sweets, Bounty each 30 g
• 100 g cake icing, dark

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream together the fat, sugar, vanilla sugar, salt, and rum baking powder. Beat in the eggs one at a time. Mix the flour, starch, and baking powder and stir in a tablespoon at a time. Grease a 30cm loaf pan and sprinkle with 50g of desiccated coconut. Pour in half of the batter. Place the coconut bars on top. Pour the remaining batter over the top and smooth it down. Bake in a preheated oven (150°C fan oven) for 50-60 minutes. After about 15 minutes of baking, cut a 2cm deep cut in the middle of the cake. Finish baking. Loosen the cake from the side of the pan with a knife, turn it out onto a wire rack, and let it cool. Melt the cake glaze in a hot water bath. Pour it over the cake. Sprinkle with the remaining desiccated coconut and let the glaze dry.