Beat eggs and sugar light and fluffy. Mix flour, baking powder and vanilla sugar together. Turn it gently into the dough sprinkled through a sieve. Heat milk and butter (little finger hot) and toss it gently into batter. Pour batter into a small baking pan lined with wax paper (about 5 x 22 x 30 cm) and bake cake in center of oven.
Filling: Come butter, coconut, brown sugar and milk in a heavy-based saucepan and bring to a boil while stirring. Take the cake out and crank up the oven. Spread the filling over the cake and bake it up, still in the middle of the oven.
Tip: You can whip eggs and sugar light and fluffy over bath - be careful that it does not get too hot - then coagulate the eggs.
1 cake - approx. 20 pieces
300 grams sugar (about 3 ½ cups)
250 g wheat flour (about 4 ¼ cups)
3 teaspoons baking powder
1 teaspoon vanilla sugar
2 cups milk
50 g butter
100 g butter
150 g desiccated coconut (about 4 ¼ cups)
225 g brown sugar (about 3 ¾ cups)
½ cup milk
Baking time: About 20 min. at 200 °
Baking time filled: About 5 min. at 225 °.