Ingredients
- 520 g butter at room temperature
- 600 g caster sugar
- 520 g eggs (weighed without shell)
- 200 g all-purpose flour
- 10 g of baking powder
- 400 g chopped dark chocolate
- 300 g sweetened dry coconut
Preparation
-
Preheat the oven to 180°C and line a 20cm baking dish with baking paper.
-
Cream the butter and sugar in a mixer until you obtain a light and fluffy mixture, add the eggs, a quarter at a time, mixing well between each.
-
Incorporate the flour, baking powder, chocolate and coconut, then mix until smooth.
-
Pour the batter into the dish, then bake for 30 to 40 minutes, leave to cool before cutting the cake into squares.
