3 eggs
250 g Dansukker Granulated Sugar
150 g plain flour
20 g cocoa powder
4 g baking powder
100 ml water
100 g butter or margarine

Coconut paste
75 g butter or margarine
125 g desiccated coconut
150 g Dansukker Icing Sugar
2 small eggs

Decoration
Dansukker Icing Sugar

Grease a small baking pan (about 20 x 30 cm) and sprinkle with flour.

Beat the eggs and sugar until fluffy. Combine the flour, baking powder and cocoa powder and stir into the mixture. Bring the water and butter/margarine to the boil and add the chocolate mixture. Pour the mixture into the tin and bake in the lower part of the oven for 20 minutes at 200 °C.

Combine all the ingredients for the coconut paste in a saucepan and simmer until the paste thickens, stirring constantly.

Remove the cake from the oven and raise the heat to 225 °C. Spread the coconut paste over the chocolate cake and bake at the centre of the oven for a further 10 minutes until färg.golden. Allow the cake to cool, then cut into pieces. Dust the cake with icing sugar before serving. Ideal for freezing.