Chocolate coconut cake in a jar

Ingredients for 1 servings:

• 50 g dark chocolate
• 100 g butter
• 100 g sugar
• 2 eggs
• 2 tbsp milk
• 100 g flour
• 1 tsp baking powder
• 50 g desiccated coconut
• Fat and desiccated coconut for the glasses

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

For 3 glasses of 1/2 l each

Grease the jars thoroughly and sprinkle with desiccated coconut. Preheat the oven to 175°C. Soak the rubber rings used to seal the jars in cold water. Chop the chocolate into small pieces. Cream the butter and sugar until light and fluffy. Stir in the eggs until creamy. Add the milk. Mix the flour and baking powder, then fold in the desiccated coconut and chocolate pieces. Pour the batter into the jars, leaving the rims free. Bake in the bottom of the oven at 160°C for 30-35 minutes. Remove the jars from the oven, immediately place the moist rubber rings on the inside of the lid, and secure with the clips. Allow the cake to cool in the jars. The cake will keep in a cool place for 3 months.