Moist coconut cake

Ingredients for 4 servings:

• 250 g flour
• 100 g butter
• 100 g sugar
• 2 eggs
• 250 g coconut milk
• 5 tbsp desiccated coconut
• ½ bar of chocolate (dark chocolate)
• 2 tsp baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 dashes lemon juice
• Cake icing (chocolate icing) or powdered sugar with lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Grate the chocolate and set aside (I always “peel” the grated chocolate off with a paring knife). Beat the softened butter with the sugar, vanilla sugar, a pinch of salt, lemon juice, and coconut milk until smooth, then whisk in the eggs. Mix the flour with the baking powder and stir in. When the batter is nice and smooth, stir in the coconut flakes and finally fold in the chocolate shavings with a spoon. The batter is quite runny, and the cake won’t rise very high. It can therefore be baked on a flat cake pan or in a springform pan if you prefer it a little higher. Bake at 160°C for about 30 minutes, checking frequently to make sure the cake isn’t overcooking. Check with a wooden skewer to make sure the batter is firm. The result should be very fluffy and moist. For the icing, you can use something chocolatey or simply powdered sugar mixed with lemon juice.