Bounty Bar Tres Leches
Soft, light coconut sponge soaked in a creamy coconut condensed milk mixture. Topped with chocolate whipped cream and a dusting of coconut it is the perfect marriage of Bounty Bar and tres leches cake.
Bounty Bar Tres Leches
Here’s Why You’ll Love This Bounty Tres Leches:
Coconut, chocolate and creamy milk for everything you know and love about a bounty bar combined with a classic tres leches cake
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a soft, well risen sponge is self raising flour, in combination with levelling agents (trust me!). Self raising flour is much lighter than plain flour and will give that classic velvet texture.
Espresso: The coffee flavour is bold in a Spanish Latte so we are using brewed espresso shots in the sponge for that rich robust flavour
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Buttermilk - it's tangy and creamy, giving that ultra moist crumb
Coconut milk - combined with dairy free evaporated milk and condensed milk for a creamy soak that keeps this cake moist yet fluffy
Recipe