John Myers
Ingredients for 1 servings:
- 300 g sugar
- 300 g flour
- 200 ml mineral water
- 200 ml oil
- 4 eggs
- 2 tbsp cocoa powder, unsweetened (not instant)
- 1 packet of baking powder
- 750 ml milk
- 2 packets of vanilla pudding powder
- 200 g butter
- 200 g powdered sugar
- 1 tbsp butter
- 100 g desiccated coconut
- 1 tsp coffee powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
from the sheet metal
Combine the batter ingredients in a bowl and whisk until thick. Pour the batter onto a baking sheet lined with baking paper and spread evenly. Bake in a preheated oven at 170°C (top/bottom heat) for approximately 15-20 minutes. Check with a wooden skewer whether the batter is cooked through. Bring the milk to a boil and stir in the previously mixed pudding mix (do not add any extra sugar, otherwise the cake will be too sweet). Bring to a boil and remove from the heat. Be careful, since you are using two packets of powder, the pudding will thicken very quickly, so stir well! Stir the butter and icing sugar into the pudding and spread the cream over the cooled cake. Let cool slightly. Melt the tablespoon of butter and mix with the desiccated coconut and coffee until the desiccated coconut has turned an even color. Carefully sprinkle the cake with the mixture. Let the finished cake set for approximately 2 hours before serving.
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