BAKING TIME: 30 minutes

CAKE:
8 3/4 tablespoons (4.4 ounces; 125 grams) margarine
1 1/2 cups (300 grams) sugar
2 large eggs
1/2 cup (120 milliliters) milk
4 tablespoons honey
1 teaspoon baking powder
1 1/2 cups (200 grams) flour

SYRUP:
14 tablespoons (7 ounces; 200 grams) butter
1 cup (240 milliliters) milk
1 cup (200 grams) sugar
3 tablespoons unsweetened cocoa powder

DECORATION:
Coconut flakes

EQUIPMENT:
13 x 9-inch baking pan

PREPARATION:

• Preheat the oven to 350 degrees.
• For the cake, cream the margarine with the sugar in a large bowl until light and fluffy.
• Add the eggs, and mix well.
• Stir in the milk, honey, and baking powder.
• Add the flour, and mix until well combined.
• Spread the batter evenly in a well greased and floured baking pan.
• Bake at 350 degrees for 25-30 minutes, or until a cake tester comes out clean.
• Let the cake cool completely, and cut into 2-inch cubes.
• For the syrup, mix the butter, milk, sugar, and cocoa powder in a large saucepan, and bring to a boil over medium-high heat.
• Reduce heat to low, and keep over low heat until the syrup thickens, stirring constantly.
• Let the syrup cool a bit.
• Dip the cake pieces in syrup, and then roll in the coconut flakes.