Mix flour with custard powder or starch, baking powder and coconut flakes. Put aside.
Melt the butter and coarsely chopped chocolate in a small saucepan on the lowest setting, stirring constantly. Let cool down briefly.
In a large bowl, beat the eggs with salt, vanilla sugar, sugar and vanilla flavoring until lightly creamy. This can take up to 5 minutes, depending on the performance of the device. Now gradually carefully add the butter-chocolate mixture and continue beating vigorously. Add applesauce and milk or buttermilk and continue to beat briefly on the lowest setting. Finally add the flour-starch mixture and stir everything until the flour has bonded well with the moist ingredients.
Remove 1/3 from the dough and mix well with cocoa powder and 1-2 tablespoon milk.
Put the light and dark dough alternately in a well-greased bundt cake pan. If you like, you can pierce a few more patterns in the dough with a fork, but do not mix too intensely, otherwise the dough will bond too much.
Place the mold on the middle rack in the preheated oven and bake at 180 ° C top / bottom heat or 165 ° C fan oven for a good 40-45 minutes (chopstick test).
Turn off the oven and let the cake rest for a good 15 minutes with the oven door slightly open. Only then take it out and either let it cool down in the tin or turn the cake over.
The cake has a fine vanilla aroma and the coconut flakes give it a special touch. It is very loose and airy and stays fresh for a long time.
The applesauce makes it very juicy, despite the small amount of butter! If you don`t want to open a jar, you can rub an apple into the cake or use 50 g more butter.
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