Summary

Ingredients

• 300 g coconut fat
• 125 g powdered suar
• 50 g cocoa powder, unsweetened
• 3 egg (s)
• some rum (54%)
• 2 pt. Shortbread (s)

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Instructions

1. Melt the coconut oil in the pot and let it cool down. Mix with the powdered sugar, cocoa, eggs and rum until smooth.
2. Line a loaf pan with cling film and thinly spread the cream on the bottom. Then alternately layer the butter biscuits with the cream so that the cake ends with the cream.
3. Now chill in the refrigerator for 2 hours. Then turn out and cut into slices.