Chocolate cake with coconut

approx. 30 slices
Chocolate cake with coconut
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6 eggs
500 g Dansukker Brown Sugar
200 ml liquid margarine
300 g wheat flour
4 tsp baking powder
30 g cocoa
2 tsp Dansukker Vanilla Sugar

400 g coconut
150 g butter or margarine
270 g Dansukker Granulated sugar
3 large or 4 small eggs

For the baking tin
melted butter or margarine
Dansukker Cane Sugar

Whisk the eggs and brown sugar until airy. Mix flour, baking powder, cocoa and vanilla sugar and fold into the mixture together with the butter/margarine. Spread the mixture into a greased roasting pan (30 x 40 cm) that has been sprinkled with sugar and bake in the bottom of the oven at 200°C for approx. 20 minutes.

Mix coconut, margarine, granulated sugar and eggs in a saucepan and boil while stirring until a creamy mixture is obtained. Spread the mixture over the chocolate base and bake for a further 10 minutes. Allow to cool. Cut the chocolate cake with coconut into squares. If desired, sprinkle a little icing sugar on top before serving. The cake can be frozen.

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