Chocolate coconut cake
Ingredients
125 g butter or margarine
½ dl Dansukker Brown Sugar
1 dl Dansukker Icing Sugar chocolate
2 eggs
3¼ dl plain flour
1 tsp baking powder
1 dl milk
Filling
3 dl milk
1 dl semolina
75 g butter or margarine
¾-1 dl Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
100 g desiccated coconut
To serve
200 g white chocolate
1 organic lime
1 organic lemon
Instructions
Whisk together the butter or margarine, both types of sugar and the eggs with an electric whisk in a bowl. Mix together the flour and baking powder and fold into the mixture. Add the milk. Pour into a greased springform cake tin about 24-26 cm in diameter. Bake in the centre of the oven at 180°C (fan oven 155°C) for about 30 minutes. Allow to cool.
Mix the milk, semolina and butter or margarine in a pan and simmer until thickened. Add both types of sugar and the coconut. Pour the mixture over the base.
Melt the chocolate over a water bath and spread over the cake. Wash the lime and lemon, grate the peel and sprinkle over the cake. Put in the refrigerator for at least 1 hour.
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