Marble buffer with double coconut

Name: Marble buffer with double coconut
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 7-10 Tbsp e; 7-10 Tbsp some + 400 g flour; 200 g Dark chocolate coating; 300 g Sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 1 package Baking Powder; 1⁄8 l unsweetened coconut milk; 50 g Coconut flake; 2 TABLESPOONS Cocoa; 25 g Coconut oil (e.g. palm oil)

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

7-10 Tbsp e
7-10 Tbsp some + 400 g flour
200 g Dark chocolate coating
300 g Sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
1 package Baking Powder
1⁄8 l unsweetened coconut milk
50 g Coconut flake
2 TABLESPOONS Cocoa
25 g Coconut oil (e.g. palm oil)

Directions

1
Grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Chop the chocolate coating. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix 300 g butter, sugar and 1 pinch of salt with the whisks of the mixer for 2-3 minutes until creamy.
2
Stir in the eggs one by one. Mix 400 g flour and baking powder. Alternately stir in with the coconut milk.
3
Cut the dough in half. Stir coconut flakes into one half, cocoa and 50 g chopped chocolate coating into the other half. First fill the light, then the dark dough into the mould. Using a fork, pull both doughs through spirally to create the marble pattern and smooth them down.
4
Bake in a hot oven for 45-55 minutes. Leave to cool in the mould for about 20 minutes. Then turn out of the tin and let it cool down completely.
5
For the glaze, melt 150 g couverture and coconut oil in a hot water bath, let it cool down for about 10 minutes. Cover the cake with the icing, let the icing set.