3 eggs
130 g Dansukker Granulated sugar
140 g Dansukker Light Muscovado Sugar
180 g plain flour 
10 g baking powder
6 g cardamom
150 ml water

Icing
125 g butter, browned
60 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar
2 egg yolks

Decoration
toasted desiccated coconut

Set the oven to 175°C using top and bottom heat.

Grease a 20x30 cm baking tin and line it with parchment paper.

Beat the eggs and sugar until fluffy. Combine the flour, baking powder and cardamom in a bowl and fold them into the egg mixture. Add the water and stir to a smooth paste.

Pour the paste into the baking tin and bake in the lower part of the oven for about 25-30 minutes. Allow the cake to cool slightly in the tin, then turn it out onto a wire rack.

Prepare the icing. Brown the butter and add the icing sugar and vanilla sugar. Add the egg yolks one at a time and whisk until smooth.

Toast the coconut in a dry frying pan and set aside.

Spread the icing over the cooled cake and sprinkle with the coconut. Cut into pieces and serve.