Chocolate cake with coconut core

Ingredients for 1 servings:

• 165 g butter, soft
• 165 g sugar
• 4 eggs
• 50 g milk
• 200 g flour
• 50 g cornstarch
• 1 packet of baking powder
• 35 g cocoa powder
• 1 egg white
• 150 g desiccated coconut
• 50 g cream
• 2 tsp cornstarch
• Fat and breadcrumbs for the mold
• Powdered sugar, for dusting

Instructions

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

Beat the butter and sugar in a bowl with a hand mixer until light and fluffy. Separate the eggs and add them one at a time. Add the milk, flour, baking powder, and cocoa powder and continue beating. If the batter is too stiff, add a little more milk. Beat the egg whites until stiff peaks and carefully fold them into the batter. For the coconut filling, beat the egg whites until stiff peaks and gradually add the sugar. Stir in the desiccated coconut, cream, and cornstarch. Grease a 24cm ring tin and sprinkle with breadcrumbs. Pour in half of the chocolate batter and smooth it out. Now pour the coconut mixture into the center. Cover the whole thing with the second half of the chocolate batter. Bake in the oven preheated to 190°C for approx. 45-50 minutes (use a skewer to check if it’s cooked through). Let the cake cool and dust with powdered sugar. If you prefer chocolate, you can also cover the cake with chocolate coating and sprinkle with desiccated coconut.