5 eggs
500 g Dansukker Dark Muscovado Sugar
200 g butter, softened
60 g cocoa powder
1 tsp Dansukker Vanilla Sugar
1 g salt
200 g plain flou

Coconut toffee glaze
400 g desiccated coconut
300 g Dansukker Granulated Sugar
280 g Dansukker Light Syrup
300 ml double cream
125 g butter or margarine

Whisk together the eggs and muscovado sugar. Add butter, cocoa, vanilla sugar and salt and whisk until smooth. Mix in the flour. Spread the mixture into a wide oven pan 30 x 40 cm lined with greased baking parchment. Bake in the centre of the oven at 200 °C for approx. 15 minutes. Meanwhile, put the ingredients for the toffee glaze in a saucepan and simmer, stirring constantly, for 5 minutes. Spread the glaze over the cake and bake for a further 10 minutes. Allow the cake to cool, then cut into squares. Store the squares in an airtight tin with paper between each layer. Can be frozen.