Bounty Coffee Cake



1 Cup (240g) Rapeseed oil


2 Cups (400g) Granulated Sugar


4 Large Eggs


1 Cup (2,5dl) Creme Fraiche


3 Cups (480g) Pastry Flour


2 tsp Baking Powder


1 tsp Baking Soda


1 tsp Vanilla


1 tsp Salt


1 tsp Coconut Extract


100g Toasted Coconut Flaked


1 Cups (250ml) Coconut Cream


150g Chocolate Pieces


Light Chocolate for coating


Desiccated Coconut for topping


Set oven to 160c FAN, 175c Regular 350 F


Put toasted coconut and coconut cream in abowl and let soak for 30 minutes


Cream oil and sugar together. Add eggs one at a time for a good emulsion.


In a bowl whisk together, flour, baking powder, baking soda, vanilla sugar, salt.


Add dry stuff to wet stuff


Add coconut cream with flakes. Add coconut extract.Add chocolate pieces


Put in loaf tin pan and bake for 1 hour 30 minutes.


Let cool 15minutes. Take out of pan.


Melt light chocolate and brush on the topside. Drizzle desiccated coconut over.


Take it to work and let your colleagues enjoy it