Separate the eggs for the coconut sponge cake. Beat the butter until thick and creamy. Add 250 g sugar and vanilla sugar and gradually fold in the yolks.
Add the flour sifted with baking powder alternately with the milk, stirring constantly. Beat the egg whites with a little sugar until stiff and fold into the batter together with the coconut flakes.
Grease a cake tin, pour in the batter and bake in a preheated oven at approx. 175 °C for approx. 60-70 minutes. After baking, turn out the cake.
Sift confectioners’ sugar and mix with water, cocoa powder and liquid coconut oil until smooth. Coat the coconut cake with it and sprinkle with coconut flakes.
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