Brownie cake with coconut

Name: Brownie cake with coconut
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 200 g Coconut flake; 450 g Sugar; 400 g Flour; 1 package Vanillin sugar; 10 Eggs (size M); 300 g Dark chocolate coating; 250 g Butter; 1 pinch Salt; 1/2 package Baking Powder; 7-10 Tbsp Fat and flour; 7-10 Tbsp Disposable piping bag

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

200 g Coconut flake
450 g Sugar
400 g Flour
1 package Vanillin sugar
10 Eggs (size M)
300 g Dark chocolate coating
250 g Butter
1 pinch Salt
1/2 package Baking Powder
7-10 Tbsp Fat and flour
7-10 Tbsp Disposable piping bag

Directions

1
Mix the grated coconut, 150 g sugar, 50 g flour, vanillin sugar and 3 eggs to a macaroon mixture. Pour the mixture into a piping bag with a perforated spout. Coarsely chop the chocolate coating. Melt butter and chocolate coating in a small pot at low heat while stirring
2
Mix the chocolate mixture and 7 eggs in a large bowl with the whisk of the hand mixer. Add 300 g sugar, salt, 350 g flour and baking powder and mix to a smooth dough. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Spread the dough evenly over it
3
Spray the macaroon mass as small tuffs close together on the dough. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven and let it cool down on a cake rack. Whipped cream tastes good with it