Cocoa Cake with Coconut Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 120 g powdered suar
- 4 egg yolks
- 200 g flour
- 30 g cornstarch
- 0.5 ½ point baking powder
- 2 tablespoon cocoa powder
- 4 tablespoon rum
- 125 ml milk
For covering:
- 4 egg whites
- 100 g suar
- 1 packet vanilla sugar
- 140 g desiccated coconut
- Jam, (raspberry)
- Desiccated coconut
Print Recipe
Pin Recipe Instructions
- Mix soft butter with icing sugar, add the yolks one by one and stir everything until creamy.
- Stir in the flour and starch, cocoa, rum and milk mixed with baking powder - spread the dough into a prepared 20 tin.
- Heat the oven to 160 ° convection.
- Prepare topping:
- Beat the egg white into firm snow, add the sugar and whip in vigorously, gently stir in the coconut flakes.
- Spread the coconut topping on the dough, bake in a preheated oven at 160 ° for about 30 minutes (stick test) - thinly spread the warm cake with the warmed jam and sprinkle with coconut flakes after about 15 minutes.
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