Chop up the coconut oil and place in a saucepan. Let it melt slowly on the stove at a low temperature (do not boil!) Until it is liquid.
Beat the eggs until frothy. Gradually add the powdered sugar and cocoa powder and continue to beat until frothy. Now stir the liquid coconut fat quickly into the foam mass with the mixer, pour the icing immediately onto the sheet cake and distribute it evenly with a spatula. Then put the cake in a cool place for a few hours.
Tip: Sheet cakes with this topping can be cut very well - but should never be kept warm for too long. It is also great for freezing.
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