Ingredients :
For the sponge
200 g Butter or spread
200 g Caster sugar
4 large eggs
2 tablespoons of milk
175 g Self-rising flour
25 g Cocoa powder
50 g Dehydrated coconut
For the buttercream
125 g Unsalted butter, softened
250g icing sugar
½ tablespoon of milk
1 teaspoon coconut extract or vanilla extract
For decoration
4 bounty bars

Instructions :
Preheat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 2lb loaf tin with a liner or baking paper
Mix the butter and caster sugar, ideally using an electric mixer, until light and fluffy
Add eggs and milk and whisk until smooth
Gently fold in the grated coconut, cocoa powder and self-rising flour using a hand whisk
Pour the mixture into the loaf pan and bake for an hour, or until a knife inserted in the center comes out clean. Let cool completely
To make the buttercream, use an electric mixer or spoon to mix the butter and icing sugar until they begin to combine, then add the coconut extract and milk, and mix until ‘with a smooth consistency
Put it in a piping bag and pipe it onto the bread cake, or spread it with a spoon or spatula
Decorate with chopped Bounty bars
Store leftovers in an airtight container in a cool place and eat within 3 days. You can also freeze this cake if wrapped well for up to 3 months