Chocolate Coconut Cake

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

500 g. sugar
4 eggs
3/8 l. milk
450 g. flour
4 tsp. vanilla sugar
3 tbsp. cocoa
4 tsp. baking powder
300 g. butter, melted

Topping:
200 g. butter, melted
7 tbsp. regular strength coffee
2-1/2 tbsp. cocoa
3 tsp. vanilla sugar
100 g. coconut, grated
375 g. confectioner's sugar

INSTRUCTIONS

Whip eggs and sugar until white. Add all other ingredients, melted margarine last. Mix all ingredients well. Pour into buttered cake mold (30x45 cm). Bake at 190°C (375°F) 20-25 minutes.

While the cake is cooling boil the following for 5 minutes: margarine, coffee, cocoa, vanilla sugar, grated coconut, confectioners sugar. Spread evenly over the cake.

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Tagged: cakes, coconutcake, desserts add tags

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