Coconut cream and almond cake

Ingredients for 1 servings:

• 100 g flour
• 100 g sugar
• 2 tsp baking powder
• 100 g ground almonds
• 100 g butter, soft
• 3 eggs
• 150 g desiccated coconut
• 3 cups of cream
• 200 g chocolate, white
• 50 g almonds, sliced

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cream the sugar and butter until fluffy, then stir in the remaining ingredients to form a batter. Pour the batter into a 28 cm springform pan. Bake in a preheated oven at 180°C for approx. 15 minutes, then let it cool. Heat 1 cup of cream, melt the chocolate in it, and let it cool. Divide the base into 2 portions. Whip the 2 cups of cream with cream stiffener until stiff. Then whip the cold chocolate cream mixture until fluffy and stir into the cream along with the desiccated coconut and almonds. Divide half of the cream between the 2 layers. Spread the remaining cream on top of the cake and over the edge of the cake. Decorate with desiccated coconut and flaked almonds.