Eskimo rezy: cocoa cake with coconut cream

Tip: tap a step to mark it as done.

1. Cocoa cake

   Use a cup that holds about 250 ml. Mix the flour with the powdered sugar, baking powder, vanilla sugar, and cocoa powder. Add the eggs, milk, and oil, and mix into a smooth batter. Pour into a greased and floured sheet pan and bake in an oven preheated to 180 °C (350 °F) for about 25 minutes. Let cool.

2. Pudding

   Meanwhile, cook the milk and coconut pudding mix into a thick pudding. Press plastic wrap directly onto the surface to prevent a skin from forming, and let cool completely.

3. Frosting

   Beat the butter and powdered sugar until light and fluffy. Beat in the cooled pudding and sour cream a spoonful at a time.

4. Decorating

   Spread the frosting over the cooled cake. Melt the chocolate in a bowl over a pan of hot water, then use a teaspoon to drizzle it over the frosting. Refrigerate until set, then slice with a long knife warmed in hot water.

   Recipe by: Stanka Chromčáková

Tip: Let the coconut pudding cool completely; warm pudding would melt the butter and make the frosting runny. If the frosting curdles, beat it briefly over warm water.

This recipe was translated from the Slovak original: Eskimo rezy s kakaovým cestom a kokosovým krémom