Mel's Chocolate Coconut Cake

Ingredients for 1 servings:

• 80 g margarine
• 180 g sugar
• 3 eggs
• 160 g flour
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 150 g chocolate, roughly chopped
• 5 egg whites
• 1 pinch of salt
• 150 g powdered sugar
• Apricot jam
• 200 g chocolate coating
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 55 minutes

Cream the margarine and sugar until fluffy, add the eggs and beat everything vigorously. Then add the flour, cocoa, coarsely chopped chocolate and baking powder and stir. Pour into a prepared springform pan and bake at 200°C for 20-25 minutes. For the coconut filling, beat the egg whites with a pinch of salt, fold in the coconut flakes and set aside. Once cooled, divide the base in half. Spread the base with apricot jam and spread about 2/3 of the coconut mixture on top. Place the other half of the base on top and spread the rest of the coconut mixture over it, smoothing the edges. Melt the chocolate coating in a double boiler and add a tablespoon of cooking oil to give the icing a nice shine. Cover the cake with this mixture. Refrigerate until firm, ideally overnight.