ingredients

For the dough:

3 eggs)

a little bit of salt

100 g of sugar

60 g butter, soft

130 g of flour

1 1/2 tablespoons cocoa powder

1/2 pack of baking powder

75 ml of water

1 1/2 tablespoons rum

To cover:

1/2 pack of pudding powder, cream or 20 g of corn starch

50 g of sugar

125ml coconut milk

50 ml of pineapple juice

25g desiccated coconut

150 ml of sour cream

For decoration:

1 tablespoon apricot jam or honey

25g desiccated coconut

preparation

The quantity is sufficient for a small tray (approx. 20 x 30 cm, 4 – 5 cm deep).

Prepare the filling first because it will then have to cool.

Mix the pudding powder (or cornstarch) with the sugar. Gradually mix in 3 tablespoons of cold coconut milk until smooth. Bring the remaining coconut milk to the boil. Add the mixed powder and cook stirring for at least 1 minute. Then add the pineapple juice and grated coconut and cook for another minute.

Leave to cool, stirring continuously. Then add sour cream and mix with a whisk until smooth.

Dough:

Preheat the oven to 180 degrees Celsius.

Separate the eggs. Beat the egg whites with the salt until snow forms. Add half the sugar and continue beating until the mixture is glossy.

Beat the egg yolks with the other half of the sugar until you obtain a frothy mixture. Add the softened butter and continue to beat until fluffy. Of course you can also beat the butter until it becomes fluffy and then add half the sugar and the egg yolks and beat the mixture.

Sift the flour, cocoa and baking powder and mix together. In this way the yeast will already be well distributed and the cake will rise evenly. Mix the water and rum mixture into the egg mixture.

Fold about ¼ of the egg whites into the mixture and then carefully add the remaining egg whites.

Pour the mixture into a greased baking tray lined with baking paper. The grease prevents the baking paper from sliding off the walls. This way the cake will look nice all the way to the edge.

Fill in the seasoning:

Pour the pudding mixture into a piping bag fitted with a medium-sized perforated nozzle.

Place the piping bag directly on the baking tray. Hold the piping bag in your right hand. Support the bag with your left hand (palm facing up). Insert the perforated nozzle into the dough and only now let the cream come out with light pressure. Then remove the pressure completely. Pull the piping bag upwards. And continue injecting the next piles into the dough in the same way.

Depending on your oven, cook at 180 C (heat from top to bottom) for about 35-40 minutes. Leave to cool after cooking.

Decoration:

Heat the jam/honey (10 seconds on high in the microwave), strain it through a sieve and brush a thin layer over the chocolate batter. Sprinkle coconut flakes on top.

Cut the cake into approximately 21 pieces (4 x 7 cm).

Suggestions:

– Instead of the piping bag you can also use freezer bags and cut a corner.

– To fill the cream, first press the lower part of the bag into the perforated spout. This prevents the cream from leaking out when filling the piping bag. Place the piping bag on your left hand, tilt it down, and fold the top half of the piping bag outward over your fingers. Using a spatula or spoon, pour in the cream, emptying the spatula against your fingers covered in the piping bag.

– For a nice look, briefly drizzle the cream evenly over the dough to create evenly sized mounds.

– Pipe the cream in imaginary horizontal lines so that the chocolate mixture remains between the mounds.

– Cut the cooled cake along the lines of the cream so that the cuts have a nice white-brown appearance.