Fruity chocolate-coconut cake

Ingredients for 1 servings:

• 250 g butter, soft
• 170 g sugar
• 1 pack of vanilla sugar, real Bourbon
• 200 g spelt flour, 630
• 3 tsp baking powder
• 4 eggs, whole
• 1 pinch of salt
• 2 tbsp milk
• 2 tbsp natural yogurt, 3.5%
• 3 tbsp cocoa powder, heaped
• 600 ml milk
• 7 tbsp semolina (durum wheat), heaped
• 2 cl liqueur (coconut liqueur)
• 220 g butter
• 120 g sugar
• 250 g desiccated coconut
• 8 tbsp cranberries
• some liqueur (coconut liqueur), to soak the soil
• Cake icing (chocolate icing)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

for bottomless baking pleasure

Beat the softened butter with sugar, vanilla sugar, eggs, and salt until very fluffy. Mix the spelt flour with the baking powder and stir it alternately with the milk and yogurt into the egg mixture. Pour the batter into a 26-28cm cake ring for crustless baking lined with nonstick baking paper, smooth it out, and bake in a preheated oven at 175°C for approx. 40-45 minutes (test with a toothpick). Let cool. For the filling, cook a semolina pudding from the milk, semolina, butter, and sugar, stir in the coconut flakes and coconut liqueur, then let the semolina pudding cool for approx. 5 minutes. Cut the cake base in half, place one half on a cake plate, and place a cake ring around it. Drizzle the base with a little coconut liqueur, spread half of the cranberries on top, and then spread half of the coconut semolina pudding on top. Repeat with the second layer. Let cool in the refrigerator for about 1 hour. Heat the chocolate glaze in a water bath or in the microwave and pour it over the cake to finish. Return to the refrigerator for another 1 hour. Carefully remove the cake ring and cut the cake into 16 equal slices. My tip: use a knife that has been rinsed with hot water to prevent the chocolate glaze from cracking! This recipe also works well for fondant-covered themed cakes, but it should be covered with a thin layer of buttercream or chocolate ganache before adding the fondant.