For the butterfly cake, preheat the stove to 180 degrees. Beat eggs, yolks and rice syrup for a few minutes until creamy. Mix/sift flour with cocoa and baking powder and fold into the batter (Don’t stir much!).
Grease and flour the baking pan, then pour in the batter and bake for approx.15-20 minutes. Then take out and let cool. Then turn out and cut horizontally.
Mix well all ingredients for the filling and coat the cake with it. Place the second half on top and garnish with almond paste (from a piping bag).
Finally, spoon rice syrup over the cake and sprinkle with coconut flakes.