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This is another one of my favourite coconut recipes. With a black currant jam in the layers, which makes it that much more special.

Bottom:

500g flour

200 g butter

60 g icing sugar

4 egg yolks

1 tsp vanilla sugar

1 tsp bicarbonate soda

3 tbsp cocoa

0,5 dl sunflower oil

1 dl whipping cream

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about 1 dl Black currant marmelade/jam

Filling:

120g butter

200g icing sugar

1dl rum (amount is optional)

200g coconut

6 egg whites

Topping:

150g Dark Chocolate

3 tbsp oil

Preparation Method:

Bottom:Mix all the ingredients together and make it into a dough. Divide it into two peices. Roll out one of them with a rolling pin and carry it over to the baking tray. Spread the blackcurrant marmelade on top of the dough.

 

 

Filling: Whisk the eggs and sugar together until fluffy, add rum, coconut, and hard whipped egg whites bit by bit and mix it well. Spread this filling on top of the marmelade and cover with the second dough that you also roll out and put on top of the filling.

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Put it in the oven and bake at 200 degrees Celsius for about 20 minutes.

Topping: Melt the chocolate and add 3 spoons of oil (sunflower). Let the chocolate cool down a bit before spreading it on to the baked and well cooled down cake.

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