Black and White Cake with Coconut Balls

This one seems difficult because of the layers but trust me you won't regret making it. The batter is on the dry side but then you bite into the coconut part which is not and together with the runny topping it somehow creates such harmony you won't want to eat anything else for some time. 

You'll need:

batter

• 200g butter
• 150g sugar
• 3 eggs, 1 egg white (you'll need just the yolk in the next step so in order not to waste anything, I add the white here)
• 300g flour
• 250g sour cream
• 3 table spoons milk
• 15g baking powder
• 2 table spoons cocoa powder

balls

•  200g curd cheese
• 3 table spoons sugar
• 1 yolk
• 7 table spoons shredded coconut

topping

• 200ml milk
• 1 egg
• 150g sugar
• 5 table spoons tapioca powder

1) Let's make the balls first. Combine everything and make balls from it. Put them on a tray and put the tray in your freezer for a couple of hours.

2) Combine everything from the batter part with the exception of the cocoa. Start with beating the sugar with butter first and then just keep adding the stuff as you want. Divide the batter into two bowls and add the cocoa in one bowl. 

3) Put the white layer in your baking tray first. Smear the brown layer on the top of the white layer. Try not to mix them. Take the frozen balls and push them in the batter. 

4) Bake for 45 minutes at 180°C.

5) Combine everything from the topping section and bring to a boil. Cook for about two minutes and remove it from the heat. Set aside to cool. 

6) When the cake has cooled down too, smear the topping on it and put into the fridge where the topping will thicken even more. Serve after a couple of hours.