Ingredients:
for the coconut part
200 ml coconut milk
200 ml whipped cream
40 grams cornstarch
60 grams sugar
80 grams coconut flakes
For the chocolate part
220 grams of flour
1 pkg of baking powder
40 grams of cocoa powder
50 grams of chocolate
150 grams of sugar
125 grams of butter
125 ml of milk
1 pinch of salt
4 pieces of eggs
Finally,
2 tablespoons of apricot jam and
1 handful of coconut flakes
Preparation:
1. It’s best to start with the coconut part, as it still has time to cool down: bring the coconut milk, whipped cream, sugar and cornstarch to the boil briefly.
2. Our tip: stir constantly so that nothing sticks. Finally, stir in the coconut flakes and chill the mixture.
3. For the chocolate batter, bubble the eggs and add the butter (at room temperature) with the milk. Sift the flour and stir in the baking powder, cocoa powder, sugar and a pinch of salt.
4. Melt the chocolate in a water bath and stir it into the cake mixture.
5. Now put the chocolate mixture on a cake tray and spread it evenly.
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