Summary

Ingredients

For the dough:

• 300 g suar
• 300 grams flour
• 200 ml mineral water
• 200 ml oil
• 4 egg (s)
• 2 tablespoon cocoa powder, unsweetened (no instant)
• 1 packet baking powder

For the cream:

• 750 ml milk
• 2 packs custard powder
• 200 g butter
• 200 g powdered suar

To sprinkle:

• 1 tablespoon butter
• 100 g desiccated coconut
• 1 teaspoon coffee powder

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Instructions

1. Put the ingredients for the dough in a bowl and mix with a whisk to form a thick dough. Pour the dough onto a baking sheet lined with baking paper and distribute it evenly.
2. Bake in a preheated oven at 170 ° C top / bottom heat for approx. 15 - 20 minutes. Use a wooden stick to check whether the dough is done afterwards.
3. Bring the milk to the boil and stir in the previously mixed pudding powder (do not use any extra sugar, otherwise the cake will be too sweet). Bring to the boil and remove from the stove.
4. Caution, since two small packets of powder are used, the pudding thickens very quickly, so stir well!
5. Stir the butter and powdered sugar into the pudding and coat the cooled cake with the cream. Allow to cool slightly.
6. Melt the tablespoon of butter and mix with the desiccated coconut and coffee until the rasps are evenly colored. Carefully sprinkle the cake with it.
7. Let the finished cake set for approx. 2 hours until you are ready to eat it.