Summary

Ingredients

• 5 egg (s)
• 400 g suar
• 300 grams flour
• 3 teaspoons baking powder
• 2 tablespoon cocoa powder
• 200 ml water
• 200 g butter

For the glaze:

• 250 g powdered suar
• 5 tablespoon butter, melted
• 5 tablespoon coffee
• 1 tablespoon cocoa powder
• some vanilla

For the set:

• 1 handful desiccated coconut

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Instructions

1. For the preparation you need a large and a small bowl, a mixer, a small saucepan and something to spread the glaze on.
2. In the large bowl, stir the eggs with the sugar until frothy. Mix the baking powder with the flour and cocoa and fold into the foam mixture. Meanwhile, put on a saucepan with the water and butter and bring to the boil briefly. Let the hot butter water cool down a bit, otherwise the egg will curdle in the dough and then add to the dough and stir everything together.
3. Spread the dough on a greased baking sheet, shake it briefly so that it can rise evenly and bake in a preheated oven at 200 ° C for 20-25 minutes.
4. Now let the dough cool down and only then mix the glaze from the specified ingredients. If the glaze gets too firm, place it on a smaller saucepan with boiling water to soften the butter again. Spread the glaze evenly (possibly with a brush) on the cake and finally sprinkle the desiccated coconut over it.
5. The chocolaty, juicy sheet cake, which my family doesn’t stay on the sheet for long, is ready!