Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the ground:
- 250 g butter
- 200 g suar
- 200 g flour
- 0.5 ½ pack baking powder
- 4 egg (s)
- 4 tablespoons milk
- 3 tablespoon cocoa
For covering:
- 500 ml milk
- 6 tablespoon semolina
- 200 g butter
- 150 g powdered suar
- 200 g desiccated coconut
- Couverture (chocolate) for spreading
Print Recipe
Pin Recipe Instructions
- Make a batter from the ingredients for the base. Spread the dough on a parchment-lined baking sheet.
- Bake in a preheated oven at 160 ° C for about 30 minutes.
- For the topping, cook a semolina porridge from the milk and semolina. Remove from the stove and stir in the butter in small pieces. Then stir in the powdered sugar and finally work in the desiccated coconut well. Spread the coconut mixture on the cooled base and let it set.
- Finally brush with melted couverture. When dry, cut into pieces and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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