Summary

Ingredients

For the dough:

• 6 egg (s)
• 300 g suar
• 375 grams flour
• 1 ½ pack baking powder
• 150 ml rapeseed oil
• 150 ml milk
• 3 tablespoon cocoa powder, slightly heaped
• 1 tablespoon milk

For the cream:

• 500 ml milk
• 3 tablespoon flour, slightly heaped
• 100 g desiccated coconut
• 10 tablespoon sugar, not heaped

For the glaze:

• 150 g chocolate icin, dark
• 100 g desiccated coconut, for sprinklin
• Fat, for the shape

Print Recipe Pin Recipe

Instructions

1. Beat eggs with sugar until frothy. Mix the flour and baking powder, add to the egg and sugar mixture together with the oil and milk. Process into a smooth batter.
2. Halve the dough. Mix one half with cocoa powder and 1-2 tablespoon milk. Place the dark dough on a deep, greased baking sheet / drip pan (approx. 30x33x4.5 cm) and spread evenly.
3. Bake in a hot oven at 170 ° C for about 8-10 minutes.
4. In the meantime, prepare the cream filling: Mix the flour with milk in a saucepan while cold, add desiccated coconut and sugar and bring to a thick cream while stirring.
5. Take the dark dough out of the oven, the top layer should no longer be runny. Spread the cream evenly on top and pour the light-colored dough half over it.
6. Bake everything together for another 30-35 minutes.
7. Cover the still warm cake with the dark, melted chocolate icing and sprinkle with desiccated coconut.