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INGREDIENTS
For Sponge Cake:
- 4 eggs
- 100g Wheat flour
- 100g Sugar
- 5g Baking powder
- 15g Cocoa powder
For Cream:
- 160g Coconut flakes
- 200ml Milk
- 100g Sugar
- 100g Butter
For Glaze:
- 100ml Milk
- 50g Butter
- 100g Sugar
- 30g Cocoa powder
COOKING PROCEDURES
1. Combine eggs with sugar and beat until fluffy.
2. Add flour, cocoa, and baking powder, sifting together through a sieve. Knead with a spatula.
3. Line a 22cm diameter baking mold with parchment paper and pour in the batter. Bake at 160°C / 320°F for 30 minutes.
4. Cook coconut cream by melting butter, sugar, and milk in a saucepan. Add coconut flakes and boil until thick.
5. Prepare the icing by melting butter, sugar, milk, and cocoa in a saucepan. Cook, stirring with a whisk, until thickened.
6. Cut the cooled sponge cake into two parts.
7. Soak the cakes with cream on the inside.
8. Collect the cake in the mold. Set the dish without a bottom on a plate, put one cake, spread coconut filling, then the top cake.
9. Pour the cake with slightly warm icing.
10. Place in the refrigerator for 2-3 hours.
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