Summary

Ingredients

For the ground:

• 250 g butter or mararine
• 200 g suar
• 4 egg (s)
• 200 g wheat flour type 550
• Pack baking powder
• 4 tablespoons milk
• 3 tablespoon baking cocoa

For covering:

• 500 ml milk
• 6 tablespoon soft wheat semolina
• 200 g butter
• 200 g suar
• 200 g desiccated coconut
• Chocolate icing or couverture

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Instructions

1. Prepare a batter from the ingredients for the base, first mix the butter with the sugar. Mix in the sifted flour with the baking powder, alternating with the eggs and milk. Finally stir in the kaka powder (amount as you like, how dark you like the dough). Line the mold with baking paper, fill in the dough and bake in the preheated oven at 175 ° C for about 30 minutes. Make a chopstick test. A slightly larger baking sheet can also be used, which then reduces the baking time and of course the height of the cake. Let the cake cool down.
2. During this time, you can cook semolina porridge from milk, butter and semolina. Don`t let it get too fat. Remove from heat, stir in sugar and coconut flakes and spread the mixture on the cooled base. After cooling, cover with the glaze.