origin: Traditional (National&Religious)
This is a traditional coconut cake served in small pieces. Especially we used to bake it for Christmas.
Preheat the oven for 180 C degree and cover two flat baking pan with parchment paper. Take two large bowls and separate the egg white and yolks. Beat the egg white, than the egg yolks with sugar, water and cocoa until getting foamy texture. Sieve the flour and baking powder. Mold the egg white into the egg yolk mixture and gradually add the flour stirring carefully using a kitchen spoon. At that stage dont use blender otherwise the egg white will be fractured. Mold the sponge cake into the two pan and hand out approx 1 cm thick. Bake the 2 sheets for 15 minutes. Once it ic cooked remove the parchment and let it cool.
Bring to the boil 4 dl milk while remaining 1 dl is mixed with flour knotless. When the milk is boiled add the flour mixture and cook approx 5 minutes until the cream is getting tickish. Set aside to cool. Stir the butter and icing sugar with a blender foamy and gradiously add the cream (after it is cooled down!). Add the rum flavoring preferable.
Once the sponge cake cooled, cut small rounds, disks with a cookie cutter (diameter 4-5 cm). Than stick 2 disks with cream and grease the outerside as well (except the top and bottom). Plow in grated coconut and place all cakes on a tray. Melt the chocolate above the hot water and grease the top of the cakes using a teaspoon. Store in plastic box in refrigerator up to a week.