Summary

Ingredients

• 50 g coconut fat, e.. palmin
• 3 tablespoon cocoa powder
• 4 tablespoon coffee, strong (espresso)
• 200 g powdered suar

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Instructions

1. Melt the coconut oil and let it cool down again to room temperature.
2. Sieve the powdered sugar with the cocoa into a bowl. Stir in the coffee and then pour in the coconut oil while stirring. A creamy mass is created. Spread this on the prepared cake.
3. The specified amount is sufficient to coat a sheet of approx. 437.
4. For a round springform pan, approx. 25 cm, take the following amount:
5. 1 cube of palmin (25g)
6. 1 tablespoon cocoa
7. 2 tablespoon strong coffee
8. 100g powdered sugar