Bounty Choc Ripple Refrigerator Cake Recipe

This easy Bounty choc ripple refrigerator cake, with coconut and chocolate flavours, is the perfect do-before the dessert.

The ingredient of Bounty Choc Ripple Refrigerator Cake Recipe

• 4 x 57g bounty chocolate bars
• 2 tablespoons of powdered sugar
• 2 teaspoons essence of coconut
• 3 cups thickened cream
• 1 2 cup of desiccated coconut
• 250g packet choc ripple biscuits
• cocoa powder to serve
• roasted coconut chips to serve

The Instruction of bounty choc ripple refrigerator cake recipe

• finely chop the 2 bars of bounty using an electric mixer beat the sugar coconut essence and 2 cups of cream until just firm peaks form fold in desiccated coconut and finely chopped bounty bars
• spread a little cream mixture along the centre of the serving dish to make a base stand 1 biscuit upright on its edge and spread with a little cream mixture place a biscuit alongside and sandwich together repeat the process with the cream mixture and the remaining half of the biscuits to form a 24cm long log repeat the process to make a second log next to the rest spread remaining cream mixture over biscuit log to cover and form a loaf refrigerate overnight see notes
• the diagonal of the remaining bounty bars using an electric mixer beat the remaining cream until just firm peaks form spread top and sides of the bread with 3 4 of the cream nutty with the rest of the cream sprinkle lightly with cocoa garnish with slices of bounty bars and coconut chips serve see notes

Nutritions of Bounty Choc Ripple Refrigerator Cake Recipe

calories: 450 276 calories
calories: 33 4 grams fat
calories: 22 8 grams saturated fat
calories: 33 3 grams carbohydrates
calories: n a
calories: n a
calories: 3 7 grams protein
calories: 44 milligrams cholesterol
calories: 134 milligrams sodium
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