Summary

Ingredients

• 4 egg (s)
• 125 g mararine
• 100 g suar
• 2 tablespoon rum
• 50 g flour, (spelled)
• 0.5 ½ pack baking powder, (tartar)
• 200 g desiccated coconut
• Fat and flour for the mold
• 2 tablespoon jam, (apricots)
• Desiccated coconut, for sprinkling

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Instructions

1. Preheat the oven to 180 ° C (convection 160 ° C, gas level 2 - 3). Separate the eggs, beat the egg whites until stiff. Mix the egg yolks, 1 tablespoon of water, margarine and sugar until frothy. Mix in the rum, flour, baking powder and desiccated coconut and fold in the egg whites.
2. Grease a springform pan (diameter 26 cm) and sprinkle with flour. Pour in the dough, smooth it out and bake for 30 to 35 minutes.
3. Heat the apricot jam with 2 tablespoons of water. Brush the cake with it and sprinkle with desiccated coconut.
4. This fluffy coconut cake tastes great with coffee or hot chocolate.