Chocolate coconut cake

Ingredients for 1 servings:

• 75 g desiccated coconut
• 300 ml milk
• 3 eggs
• 120 g sugar
• 200 g butter
• 6 tbsp flour
• 2 tsp baking powder
• 3 tbsp potato starch
• 1 pinch of salt
• 35 g cocoa powder
• 200 g dark chocolate coating
• 80 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Place the desiccated coconut and milk in a saucepan, bring to a boil, and simmer for 5 minutes. Then let cool. Separate the eggs. Beat the egg yolks with the sugar until creamy. Melt the butter and stir in. Sift the flour, baking powder, and potato starch over the mixture and mix everything together. Add the cooled desiccated coconut mixture to the batter and stir in. Beat the egg whites with salt until stiff peaks form, then fold the beaten egg whites into the batter. Divide the batter into two equal parts. Stir the cocoa powder into one half, adding a little milk if the batter is too stiff. Line a 22cm springform pan with baking paper. First pour in the dark batter and smooth it down. Spread the light batter on top and smooth it down as well. Bake in an oven preheated to 180°C for about 45 minutes. Remove from the oven and let cool on a wire rack. Melt the chocolate coating and cream in a bain-marie and spread it over the cake.