For those who love
coconuts this combination is special!
Biscuit Sponge Dough
6 egg whites
beat until stiff, set aside.
150 g soft
butter and 200 g sugar beat until creamy
6 egg yolks
add and mix 4 tablespoons milk add and mix until the
texture is smooth
200 g flour
and 2 teaspoons baking powder mix and fold into mixture
Separate
dough into two equal portions:
Portion 1 -
Chocolate Dough
100 g
chocolate powder
4 tablespoons
milk
5 tablespoons
coconut powder mix together
1/2 of the egg
beaten whites fold into the chocolate dough
Portion 2 -
Coconut Dough
5 tablespoons
coconut powder add and mix well
1/2 of the egg
whites fold into dough
4 tablespoons
milk add and mix well.
Chocolate Icing
100 g cooking
chocolate and 100 ml cream slowly heat tip and mix well.
Spread over
cake and sides.
Sprinkle the
top with coconut powder.
Line a
square cake tin, measuring 22x22 cm, or a springform of
about 23 cm in diameter, with aluminium foil, grease the
foil and sprinkle with flour. Keep ready. Preheat the oven.
First spoon the chocolate dough into the cake tin, then
spread the coconut dough over the chocolate dough. Bake for
60 minutes in medium hot oven or until fully cooked. Test
with skewer.
