Summary

Ingredients

• 250 g butter
• 250 grams sugar
• 1 vanilla sugar
• 4 egg (s)
• 300 grams flour
• 200 g desiccated coconut
• 1 baking powder
• 1 rum aroma
• 200 g couverture, whole milk
• 500 ml buttermilk

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Instructions

1. Chop the couverture and then slowly soften it and let it cool down a bit.
2. Now beat the butter with the sugar until frothy, then gradually stir in the eggs. Now add the softened chocolate and desiccated coconut. Mix the flour with the baking powder and stir alternately flour and buttermilk into the dough. Finally stir in the rum flavor.
3. Pour the dough into a greased bundt cake pan and bake at 175 degrees for about 50 to 60 minutes. Chopstick sample!
4. Cover the cooled cake with chocolate icing.