Chocolate and Coconut Cake Recipe (Bounty Bar Cake)

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Preheat oven to 180 degree C (360 degree F). Line a 25 cm square cake pan with parchment paper and set aside.
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Mix plain flour with baking powder and salt using a whisk in a bowl. Set this aside.
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Take softened butter, sugar, vanilla and coconut extract in a bowl and mix well until it gets creamy and pale.
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Add in eggs and mix till creamy using a whisk or spatula.
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Now Add in the mixed all purpose flour, baking powder and salt. Use a spatula to mix the flour gently into the butter. Add in milk slowly and fold the batter gently using a spatula.
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Finally add in desiccated coconut and fold the batter. This is your coconut cake batter. Spoon the batter into the baking pan. Spread evenly.
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Place the cake pan into the preheated oven and bake for 25 to 35 mins until a toothpick inserted comes out clean. Remove the cake from oven and allow it to cool completely.
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While the cake is cooling, make the chocolate butter spread. Take chocolate and butter in a sauce pan and melt gently so chocolate is melted. Allow the melted chocolate to cool slightly.
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Once the cake is completely cold. Pour the chocolate over the cake and spread evenly. Chill in fridge for 30 mins. Slice into pieces and serve.