Is there anything better than soft cake with chocolate glaze and coconut flakes on top? With this recipe, you can easily make really juicy cakes that are suitable for all occasions.

I bake the recipe in a long pan with the dimensions 30×40 cm, which gives 24 pieces. If you want to bake the cake in the deep baking tray, just double the recipe.

I N G R E D I E N T S :

T H E C A K E

• 250 g butter
• 2 dl milk
• 5 large eggs
• 4 dl caster sugar
• 1.5 tbsp vanilla sugar
• 1.5 dl of cocoa
• 3 tsp baking powder
• 6 dl wheat flour

T H E I C I N G :

• 150 g of butter
• 1.5 dl strong coffee
• 2 dl cocoa
• 1.5 tbsp vanilla sugar
• 5 dl icing sugar
• coconut flakes for garnish

H O W T O P R E P A R E

T H E C A K E :

• Set the oven to 175 degrees (top and bottom heat).
• Cover your tin with baking paper.
• Melt the butter in a pot. Pour in the milk, then set the pan aside to cool.
• Beat eggs and granulated sugar really white and fluffy on medium speed in a bowl.
• Mix the vanilla sugar, cocoa, baking powder and flour in another bowl and then sift it into the egg beater.
• Carefully mix everything together into a smooth batter with the help of a spatula.
• Add the buttermilk as well and keep turning until you have a smooth and nice batter without lumps.
• Pour the batter into the mold and bake it in the middle of the oven for about 20 minutes.

T H E I C I N G :

• Melt the butter and let cool.
• Then mix the butter with the rest of the ingredients into a smooth and spreadable batter.
• Make a lot of small holes in the cake, let it cool a little and spread the glaze over it.
• Garnish with coconut flakes.
• Allow the glaze to harden a little before cutting the cake into pieces and serving.
• Wrap the cake in plastic or store it in an airtight jar before putting it in the fridge and it will stay juicy and fresh for a really long time!