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 :


  • 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


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!

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