Postal check

PREPARATION

In a large bowl, combine 150g of sugar, 200ml of oil, and 300ml of mineral water. Add a pinch of salt, 2 tablespoons of rum essence, 20 ml of rum, and 2 tablespoons of lemon peel, mixing well.
Add 2 sachets of baking powder and 400g of flour, mixing until smooth.

Divide the resulting mixture into two equal parts.
In one of the parts, add 4 spoons of cocoa, and in the other, 4 spoons of currant jam.
Add 6 tablespoons of coconut flakes to the currant jam mixture.

Prepare a 30x10cm tray. Alternately, add a tablespoon of each mixture to the pan, creating layers.

Bake in a preheated oven at 180°C for 35-40 minutes.
Finally, sprinkle powdered sugar over the baked dessert for decoration.