Summary

Ingredients

• 250 g butter, soft
• 200 g butter, soft
• 200 g suar
• 1 pinch (s) salt
• 4 egg (s)
• 200 g flour
• 0.5 ½ pack baking powder
• 3 tablespoon cocoa powder
• 4 tablespoons milk
• 500 ml milk
• 50 g desiccated coconut
• 200 g desiccated coconut
• 6 tablespoon semolina
• 200 g powdered suar
• 3 packs cake icing, dark
• Fat for the baking sheet

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Instructions

1. Grease the baking sheet. Mix 250 g butter, sugar and salt until creamy. Stir in eggs one at a time. Mix the flour, baking powder and cocoa, briefly stir in 4 tablespoons of milk. Spread the batter on the drip pan. Bake at 175 ° C for about 30 minutes. Bring 500 ml milk to the boil. Sprinkle in semolina and leave to swell for approx. 3 minutes over low heat while stirring. Let the cake cool down.
2. Mix the powdered sugar with 200 g butter and 200 g desiccated coconut. Stir in the warm pudding, spoon by spoon. Distribute the mixture evenly on the cake and smooth it out. Spread the glaze on the cake and let it dry. Sprinkle with desiccated coconut.