Coconut Coffee Cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 220 g sugar, (175 g)
• 250 g flour
• 4 tsp, leveled baking powder
• 4 tbsp, levelled cocoa powder
• 4 tsp, levelled vanilla sugar
• 200 g milk
• 300 g butter or margarine (250 g)
• 150 g butter , (120 g)
• 130 g coffee, strong or espresso
• 150 g desiccated coconut
• 200 g powdered sugar, (120 g)
• 4 tbsp cocoa powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

a Scandinavian sheet cake that is not dry even on the 2nd and 3rd day

The amounts in parentheses in the list of ingredients refer to a slightly more figure-friendly version. For the batter, beat eggs and sugar until thick and foamy. Mix the “dry ingredients” and add them alternately with milk and melted (cooled) butter or margarine to the sugar-egg mixture, then knead everything into a dough. Spread the batter into a greased (or lined with baking paper) baking pan (25 x 40 cm) and bake in a preheated oven at 175°C (top/bottom heat) for about 30-35 minutes (use a toothpick to check if it’s cooked through). For the glaze, briefly bring all ingredients to a boil in a saucepan, stir well, and spread the mixture over the still-hot cake. Allow the cake to cool completely. This cake tastes better and is moister the day after it’s made, as it has had a chance to soak in the mixture.