Cream butter, gradually stir in sugar, salt and vanilla sugar until fluffy.
Gradually add the eggs. Mix flour with baking powder and stir in alternately with the milk.
Pour half of the batter into a greased loaf pan lined with baking paper. Then spread the bounty evenly on top and cover with the remaining batter.
Bake at 160 °C hot air.
For the icing, heat the chocolate with coconut oil in a saucepan in a bain-marie, glaze the cake with it and sprinkle with coconut flakes.
Preparation Tip:
You can also frost the cake with white icing!
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