Chocolate cake with coconut topping

Ingredients chocolate cake:

180 g flour
35 g cocoa
2 tsp baking powder
180 g sugar
3 organic eggs
2 egg yolks ( you will need the whites later)
200 g margarine ( without palm oil)
50 ml organic milk / vegan alternative
pinch of salt

Ingredients coconut topping:

150 g grated coconut
110 g icing sugar
2 egg whites
pinch of salt

For the dough, beat the margarine, sugar and salt until fluffy (at least 6-7 minutes).
Add the flour, cocoa and gradually the eggs and egg yolks. Finally, stir in the milk at a low speed.

Prepare a 26 cm springform pan – I like to use release spray, and pour the batter into it.

Now whisk the egg whites with a pinch of salt until stiff. Sieve 100 g icing sugar and also stir in briefly.
The mixture will now be nice and shiny.
Fold in the coconut flakes only lightly.

Spread the coconut mixture over the chocolate pastry and sprinkle with the remaining icing sugar.

Bake in a 180° C top/bottom heat oven for about 40 minutes.

Allow the finished cake to cool and then remove from the tin.

This cake is not just for coconut lovers. With a dollop of vegan cream – heavenly….