Coconut cake

Ingredients

Biscuit

  • 4 yolks
  • 8 to 10 tablespoons of sugar
  • 1 dl of milk
  • 1 dcl of oil
  • 12 tablespoons of flour
  • 1 vanilla sugar
  • 1 baking powder
  • 2 tablespoons cocoa
  • 1 instant coffee spoon
  • 4 egg whites

Filling

  • 10 dkg of coconut
  • 3 tablespoons of sharp flour
  • 8 tablespoons of sugar
  • 1/2 liter of milk
  • 1 vanilla sugar

Glaze

  • 10 dkg of dark chocolate
  • 5 dkg of putra or margarine
  • Oil not much to get a smooth glaze

Preparation

  1. Apply juice, sugar, milk, and oil well; place flour, baking powder, and stir; lightly fry egg whites.
  2. Divide the mixture into two parts. Into one, add cocoa mixed with instant coffee in a little hot water, mix it all together and put in the salted and refined baking tray.
  3. Bake at 180 °C to flourish.
  4. While baking the oven, mix the coconut with flour, sugar, and cold milk, cook until done. Then, the dark biscuit will be baked enough to pour the filet on it, and put a yellow biscuit on the filet.
  5. Bake until the cake is soaked and dissociates slightly from the pan.
  6. Chocolate cake can be decorated with chocolate icing as desired.

Size of the pan

35 x 22 cm.

Good appetite!