The amount is enough for a small tray (about 20 x 30 cm, 4 - 5 cm deep).
Prepare the filling first because it has to cool down.
Mix the custard powder (or cornstarch) with sugar. Gradually stir in 3 tablespoons of cold coconut milk until smooth. Bring the rest of the coconut milk to the boil. Add the mixed powder and cook for at least 1 minute while stirring. Then fold in the pineapple juice and desiccated coconut and cook for another minute.
Let cool while stirring constantly. Then add sour cream and whisk until smooth.
Preheat the oven to 180 degrees Celsius.
Separate eggs. Beat egg whites with salt to the snow. Add half of the sugar and keep beating until the mixture is glossy.
Mix the egg yolks with the other half of the sugar until frothy. Add soft butter and continue to beat until frothy. Of course, you can also whip the butter until frothy, then add half of the sugar and the egg yolks and whip the mixture.
Sieve the flour, cocoa powder and baking powder and mix together. So the baking powder is already well distributed and the cake will rise evenly. Mix the mixture and the water and rum into the egg mixture.
Stir about ¼ of the egg white into the mixture and then carefully mix in the rest of the egg white.
Pour the dough into a greased baking sheet lined with baking paper. The fat prevents the parchment paper from sliding off the walls. This will make the cake look beautiful right up to the edge.
Fill in the topping:
Pour the pudding mixture into a piping bag with a medium-sized perforated nozzle.
Place the piping bag straight on the tray. Hold the piping bag with your right hand. Support the bag with your left hand (palm up). Insert the perforated nozzle into the dough, only now press the cream out with light pressure. Then take the pressure off completely. Pull the piping bag straight up. And continue to squirt the next piles into the dough in the same way.
Depending on the oven, bake at 180 C (top-bottom heat) for about 35-40 minutes. Let cool after baking.
Heat jam / honey (10 seconds on high in the microwave), strain through a sieve and brush thinly onto the chocolate batter. Sprinkle desiccated coconut on top.
Cut the cake into about 21 pieces (4 x 7 cm).
- Instead of the piping bag you can also use freezer bags and cut off a corner.
- To fill in the cream, first press the lower part of the bag into the perforated nozzle. This prevents the cream from running out while you pour it into the piping bag. Place the piping bag on your left hand, fold the nozzle down and the top half of the bag outwards over your fingers. Pour in the cream with a spatula or spoon by emptying the spatula against the fingers covered with the piping bag.
- For a nice look, briefly squirt the cream evenly into the dough to get evenly large heaps.
- Spray the cream on imaginary horizontal lines so that chocolate dough remains between the piles.
- Cut the cooled cake through the cream lines so that the slices have a nice brown and white look (see photos).