Chocolate Coconut Cake

Preheat the oven to 180°C (convection oven 160°C) and grease the cake pans with the release spray.

Prepare 720 g of FunCakes brownie cake mix according to the instructions on the package. Divide the batter between two pans and bake the brownies for 40-45 minutes until fully cooked. Remove the cake from the pans onto a rack and let cool completely. If you only have one pan, divide the necessary brownie ingredients and bake in two separate batches.

Prepare 200 g of FunCakes buttercream mix according to the instructions on the package. Add flavor with the FunCakes Spread Crunchy Milk Choco Coconut.

Using a cake leveler, cut both brownies into two layers. Fill and stack the layers with the buttercream, starting and finishing with the bottom side of a brownie for a neat finish. Then spread the buttercream all around the sides.

Take some coconut flakes and press them onto the sides of the cake.

Put the remaining buttercream into a piping bag fitted with a #1M tip and pipe small swirls on top of the cake. Press a mini Bounty into some of the swirls. Sprinkle some coconut flakes in the center. If you cover the top with coconut flakes immediately and then try to pipe over them, they won’t stick, so pipe the swirls first and then fill the top with flakes.