Coconut cake filled with redcurrant and coated with chocolate.

Average level

Ingredients

100g of butter

2sachets of vanilla sugar

125g of coconut

50g of cornstarch

50g of flour

1/2 bag of baking powder

4 eggs

100g of chocolate (milk or dark according to taste)

Gooseberry jam

Preparation

Put the butter, sugar, vanilla sugar and egg yolks in a bowl at room temperature (keep the whites white!). Stir until the mixture is frothy and set aside.

In another bowl beat the egg whites until stiff and set aside.

Take the first bowl, add the coconut, flour, cornflour and yeast and mix.

Incorporate the egg whites. Mix gently until you have a homogeneous mixture.

Butter a round mould and pour the preparation into it.

Bake in the oven at 180°C (gas mark 6).

Once baked, take the cake out of the oven and let it cool for a few minutes. Cut it in two in the direction of the thickness and cover the inside of the cake with jam. Put the two halves on top of each other so that the cake returns to its original shape.

Put the chocolate and water in a ramekin and melt in the microwave. With the back of the spoon, spread the chocolate on the cake. Leave to cool in the fridge.

Enjoy your meal!