Beat all ingredients except the couverture and coconut in the bowl of the food processor to form a dough that is difficult to tear. Always gradually with the hand mixer. First beat the butter, eggs and sugar until frothy. Then gradually add everything else and beat well.
Then mix in the desiccated coconut. Grate the couverture with a grater and finally spread it in the dough with a spoon.
Since it's a small cake again, grease a 20 cm bundt pan with a little sunflower oil. Pour in the dough and place the cake in the oven on the middle rack, top and bottom. Bake the bottom heat at 150 ° for approx. 45-60 minutes. From 45 min. Chopstick test. Not enough for me. Was still a little damp dough on it. But every stove bakes differently.
Take the cake out of the oven and let it cool down. Now turn out onto a plate and dust with powdered sugar. Good Appetite.
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