Pour over the cake baking tray (17 cm diameter)
1dl dried cranberries
1dl coconut flakes
Foam by electric mixer
200g butter
2dl sugar
Keep on mixing well and add in the following order
3 eggs
½ dl cocoa powder
2 tea spoon baking powder
1 tea spoon rum
2½-3dl gluten free flour mix (I use Semper FinMix)
Pour the dough over the cranberries and coconut flakes. Cook in 175 Celsius degrees approx 50 minutes. When ready, remove the side edges of the baking tray, turn upside down on a serving tray and remove the lid of the baking tray.
