Fantastic juicy cake with chocolate bottom and chewy coconut topping.


175g butter

4 eggs

3 dl  sugar

2,5 dl flour

2 tsp baking powder

1,5 dl cocoa

pinch of salt

0,5 dl light syrup

Tosca topping:

75g butter

2 dl sugar

1,5 dl whipping cream

1 dl syrup

200g coconut

Preparation Method:

Turn the oven to 200 degrees Celsius. Melt the butter. Whip the eggs and sugar until fluffy.

Mix flour, baking powder, cocoa and salt. Add the flour mixture to the melted butter and egg mixture.

Spread the mixture on a baking tray, about 25x35cm, ligned with baking paper.

Bake in the middle of the oven for about 12-15 min.

In the meantime prepare the topping.

Mix all the ingredients in a pot. Bring it to boil and mix it continuously.

Spread this topping over the newly baked chocolate cake and bake it in the oven for futher 10 min or until nice and crispy.

Let the cake cool down before cutting into squares.