Coconut Chocolate Sponge Cake

For the coconut-chocolate sponge cake, beat the eggs in a bowl with 1 tablespoon of hot water until foamy. Add the vanilla sugar and granulated sugar and continue to mix.

Let the cooking chocolate become liquid over steam and then add it to the egg-sugar mixture. Slowly add the oil and then carefully stir in the milk.

Add the coconut, mix the flour with the baking powder, fold in and pour the batter into a greased cake pan. Bake for about 40 minutes at 180° top and bottom heat. Allow the coconut-chocolate ring cake to cool, turn out and sprinkle with powdered sugar.

Preparation Tip:

Alternatively, you can frost the coconut chocolate bundt cake with a chocolate glaze.

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