Fruit Cake with Coconut Hood

For the fruitcake with coconut topping, cream butter, sugar, egg yolks and vanilla sugar until fluffy, stir in melted chocolate.

Sift flour with baking powder and stir into the yolk mixture with rum and milk. Spread the dough on a baking tray lined with baking paper and spread the fruit on top.

Beat egg whites until stiff and gradually add sugar. Stir in coconut and rum and spread this mixture on the cake.

Bake the fruit cake with coconut topping at 170°C for about 50 minutes.

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