Jamaica Cake

Ingredients for 1 servings:

• 200 g cream
• 20 ml liqueur (coconut)
• 100 g powdered sugar
• 150 g desiccated coconut
• 200 g butter, soft
• 180 g sugar
• 4 eggs
• 100 ml milk
• 250 g flour, sifted
• 2 tsp baking powder
• 40 g cocoa powder
• 2 cups of chocolate coating or cake icing, dark
• 1 tbsp maple syrup, or honey

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

reminiscent of the baking mix from the 80s

Bring the cream to a boil in a saucepan, add the coconut liqueur and powdered sugar. Remove from the heat. Stir in the desiccated coconut, then let it sit for at least 1 hour and then cool. Grease a 26 cm springform pan and line the bottom with baking paper. Mix the softened butter and sugar, then beat in the eggs one at a time. Finally, stir in the milk. Mix the flour with the baking powder and cocoa powder, and gradually stir in. Pour half of the batter into the pan. Spread the coconut mixture on top, leaving at least 1 cm of space around the edges. Spread the remaining batter on top. Bake for 45 minutes in a preheated oven at 175°C. Once cooled, melt the chocolate coating/cake glaze in a water bath. Add maple syrup or honey, if desired. Cover the cake with the chocolate glaze. Tip: Decorate with chocolate flakes or pineapple pieces. Sprinkle some more coconut flakes on top, if desired. If you like, you can spread pineapple pieces (small can!) on the bottom dough.