Pour 300 ml of milk into a separate saucepan, add sugar and rum and bring to a boil, stir the pudding into the rest of the milk.
Remove the saucepan from the heat and add the pudding, mix everything with a wire so that no lumps form, return to the heat and cook thickly.
Add the chocolate and stir until it melts. Allow it to cool and beat the margarine that you previously whipped and softened into the lukewarm filling.
Filling white:
Pour 300 ml of milk into a separate saucepan, add sugar and bring to a boil, stir the pudding into the rest of the milk.
Remove the saucepan from the heat and add the pudding, mix everything with a wire so that no lumps form, return to the heat and cook thickly.
Add the chocolate and stir until it melts and add the coconut. Allow it to cool and beat the margarine that you previously whipped and softened into the lukewarm filling.
You order:
– Black crust
– white filling – white crust –
black filling – black crust – white filling – white crust – black filling
and sprinkle coconut on top.
Leave the cake overnight, the next day it will be cut better, you can cut it into slices or cubes with a sharp small thin knife dipped in hot water or with a scalpel.
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