Name: Bounty loaf
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 8
Ingredients: 185 gram softened butter; 3/4 cup caster sugar; 1 1/2 teaspoon coconut essence; 3 eggs, lightly beaten; 3/4 cup self-raising flour; 3/4 cup plain flour; 1/2 cup moist coconut flakes; 150 gram eating milk chocolate, finely chopped; 2 tablespoon milk; 2 tablespoon moist coconut flakes, toasted, to serve; Fluffy icing; 1/2 cup caster sugar; 1/4 teaspoon cream of tartar; 2 tablespoon water; 1 egg white

Ingredients

185 gram softened butter

3/4 cup caster sugar

1 1/2 teaspoon coconut essence

3 eggs, lightly beaten

3/4 cup self-raising flour

3/4 cup plain flour

1/2 cup moist coconut flakes

150 gram eating milk chocolate, finely chopped

2 tablespoon milk

2 tablespoon moist coconut flakes, toasted, to serve

Fluffy icing

1/2 cup caster sugar

1/4 teaspoon cream of tartar

2 tablespoon water

1 egg white

Method

1.Preheat oven to 160°C (140°C fan-forced). Lightly grease and line a 10cm x 22cm loaf pan with baking paper.

2.In a small bowl, using an electric mixer, beat butter, sugar and essence until light and fluffy. Add eggs, one at a time, beating well after each addition.

3.Sift flours into another bowl. Stir in coconut and chocolate. Fold into creamed mixture alternately with milk. Spoon into pan. Smooth top.

4.Bake for 50-55 minutes. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

5.Fluffy icing: In a saucepan, combine sugar, cream of tartar and water. Stir over low heat until sugar dissolves. Boil for 8-10 minutes, until mixture reaches 116°C on a candy thermometer. Remove from heat. In a clean bowl, using an electric mixer, beat egg white until soft peaks form. Gradually pour in syrup, beating on low. Continue beating for 10 minutes or until thick.

6.Spread icing over loaf and sprinkle with toasted coconut.

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