Summary

Ingredients

• 100 g flour
• 1 teaspoon, leveled baking powder
• 100 g desiccated coconut
• 1 teaspoon organic lemon (s), grated zest
• 2 egg (s), size M
• 75 grams sugar
• 75 ml oil, neutral
• 100 g chocolate, white
• 100 ml coconut milk, canned or homemade
• 1 tablespoon desiccated coconut, for the glasses
• Oil for greasing

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Instructions

1. Makes 5 glasses of 150 ml each. The cakes keep refrigerated for approx. 4 weeks.
2. Brush the glasses with oil and sprinkle with coconut flakes. Preheat the oven to 175 ° C / fan oven: 160 °.
3. Heat the coconut milk, do not boil it and let the chopped chocolate melt in it.
4. Mix in the oil, eggs, sugar and lemon zest and stir in the chocolate milk.
5. Mix the desiccated coconut with the flour and baking powder and fold in. Pour the batter into the glasses, only half full, but that`s right! Then bake for 30 minutes on the middle rack. Make a chopstick test.
6. Take the jars out of the oven and close the lids immediately.
7. You can brush the cakes with a little coconut liqueur and sprinkle with coconut flakes.