For the bounty cake, grease a springform pan and sprinkle with breadcrumbs.
For the base, cream the butter with the sugar and gradually beat in the eggs. Sift the flour with the baking powder and cocoa powder and add to the butter mixture with the milk, mixing everything briskly. Pour the mixture into the cake tin and bake at 180°C for about 30 minutes (top and bottom heat, lower third).
Remove the cake from the pan and let it cool, then put it back into the (washed) cake pan or put a cake ring around it. For the cream, melt the butter in a saucepan and stir in the semolina, mix well and let it boil a bit. Stir in the milk and then add the powdered sugar and the cocosette. Mix everything well. Spread the mixture on the cooled cake and let it tighten in the cake ring – preferably overnight. Spread the chocolate icing on the coconut cream and let it dry.
After drying, remove the cake ring and serve the bounty cake.
Preparation Tip:
If you want, you can spread the base with raspberry jam before spreading the coconut cream on top. Rum flavoring also goes very well with the bounty cake. If there are no children eating with you, you can soak the base with it before spreading the coconut cream and also flavor the chocolate icing a bit with rum.
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