First, a square cake frame is set to 21 cm x 26 cm. Then a first layer of shortbread is put in there and some chocolate pudding on top. This process is repeated until a total of four layers of shortbread are made. The remaining pudding is then placed on the last layer of shortbread and the desiccated coconut sprinkled over it.
The shortbread cake has to be in the refrigerator for at least four hours. After the cooling time it is cut and can be decorated with pistachios and berries.
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