Chocolate Coconut Bounty Cake

It is filled creamy coconut filling and dark chocolate ganache with layers of moist eggless chocolate sponge.

Ingredients

1
Preheat oven to 350f. Grease and line three 8 inch round cake tins with baking paper.
2
In a bowl combine coconut milk, water & vinegar. Let it sit for 5 min to curdle slightly.
3
Add sugar, oil & vanilla. Mix until sugar dissolved.
4
Add the dry ingredients & Mix gently until smooth cake batter forms.
5
Divide the cake batter equally into the prepared cake tins.
6
Bake at 350f for 25-30 minutes or until firm to touch.
7
In a bowl combine chocolate and cream. Place it in the microwave for 30seconds & stir.
8
Give it 30 seconds burst or longer if needed. Stir vigorously to create a smooth-glossy emulsion without any lumps of chocolate.
9
Cover with a plastic wrap touching the surface of the ganache.Let it set firm overnight at room temperature.Use it as filling and frosting.
10
In a pot combine coconut milk, powdered sugar & corn starch. Stir and bring it to a boil on medium.
11
Allow to boil for 20-30 seconds to thicken. Remove from heat.Add shredded coconut & vanilla after it has cooled for 10 min. Mix until smooth.
12
Chill it in the fridge overnight.Use it as filling.