Snapguide
STEPS
INGREDIENTS
Line a baking tray with the shortcrust. Cover with baking paper and beans and cook for 10 minutes at 200\u00b0 (thermostat 7).

Line a baking tray with the shortcrust. Cover with baking paper and beans and cook for 10 minutes at 200° (thermostat 7).

Mix coconut, sugar, butter and eggs. Pour the mixture on the shortcrust and cook for 30 minutes.

Mix coconut, sugar, butter and eggs. Pour the mixture on the shortcrust and cook for 30 minutes.

Melt the chocolate and double cream.

Melt the chocolate and double cream.

Pour on the cake.

Pour on the cake.

Cool down before serving.

Cool down before serving.

  • 1.0 shortcrust
  • 150.0g coconut powdered
  • 150.0g butter
  • 150.0g caster sugar
  • 3.0 eggs
  • 20.0 20 cl double cream
  • 150.0g extra dark chocolate