Bounty cake without baking for some 20 minutes to half an hour on your table. A little cooling and can be eaten. You can cut bars or cubes, however you like.

Crust:

• 300 g of ground biscuits

• 200 g of dark chocolate

• 200 ml of lukewarm milk

Filling:

• 500 ml of milk

• 100 g of sugar

• 80 g of wheat grits

• 170 g of coconut

Topping:

• 150ml of sweet sour cream

• 150g of dark chocolate

Preparation:

• Grate the chocolate on a fine grater, add the biscuits, then slowly pour in the milk and mix.

• Arrange the obtained mass in a mold 30 x 20 cm or smaller if you want the cake to be higher. Don't put it in a bigger mold because it will be very thin. Shake the mixture and press it evenly with your hand.

• Add sugar to the milk and bring to the boil. When it boils, add semolina and stir until it thickens a bit.

• When it thickens like a pudding, remove from the heat, then add the coconut and mix.

• Coconut will additionally tighten this mass.

• Remove from the heat, cool a bit, so that it is not very hot, then put a little on the crust with a food processor. Additionally level with spatula.

• Heat the sweet sour cream and break up the chocolate.

• Pour hot sweet sour cream over the chocolate and mix until completely melted and combined.

• Pour over the coconut filling and leave to cool and set.

• Serve!!!