Recipe for chocolate coconut slices

Ingredients

For the batter:

• 3 eggs
• Salt (a little)
• 100 g sugar
• 60 g butter (soft)
• 130 g flour
• 1 ½ tbsp cocoa powder
• ½ packet baking powder
• 75 ml water
• 1 ½ tbsp rum (optional)

For the topping:

• ½ packet pudding powder, whipped cream or cornstarch
• 50 g sugar
• 125 ml coconut milk
• 50 ml pineapple juice
• 25 g desiccated coconut
• 150 ml sour cream

For the decoration:

• 3 tbsp apricot jam or honey
• 25 g desiccated coconut

Preparation

1. First prepare the topping, as it needs to cool slightly: mix the pudding powder with the sugar.

2. Gradually add 3 tbsp cold coconut milk and stir until smooth.

3. Meanwhile, bring the remaining coconut milk to a boil.

4. Add the mixed powder and, stirring, cook for another minute.

5. Now add the pineapple juice and the shredded coconut and cook for another minute.

6. Now remove from the heat, stir occasionally and let cool.

7. Then add the sour cream.

8. Preheat the oven to 180° C with top and bottom heat.

9. Separate the eggs and beat the egg whites with salt until stiff.

10. Add half of the sugar to the egg whites and continue beating until the mixture is glossy.

11. Beat the egg yolks with the remaining sugar until frothy.

12. Add the soft butter and continue to beat.

13. Mix the flour with the cocoa powder and baking powder and add to the egg mixture.

14. Now add the water and, if desired, the rum to the egg mixture and mix everything well.

15. Add about 1/4 of the beaten egg whites to the egg mixture and mix well.

16. Now fold in the remaining egg whites and combine everything into a smooth batter.

17. Pour the batter into a pan lined with baking paper or onto a baking tray.

18. Use a tablespoon to place small dollops of the pudding mixture on the cake.

19. Bake the cake in the oven at 180°C (356°F) for approx. 35-40 minutes.

20. When the cake is baked, brush it with apricot jam and sprinkle the shredded coconut on top - it tastes simply heavenly when warm!