For the shortcrust pastry (or buy pre-made dough)
  • 200 g pastry flour
  • 30 g almond flour
  • 80 g Zùsto
  • Pinch of salt
  • 120 g cold butter (cubed)
  • 1 beaten egg
For the filling
  • 150 g grated coconut
  • 150 g butter (room temperature)
  • 150 g Zùsto
  • 3 eggs
  • 2 dl full cream
  • 150 g milk chocolate
  • A tablespoon of coconut grater for the finish


For the shortcrust pastry
  1. Place the flour, almond flour, Zùsto, salt and butter in a food processor with a dough hook (or knead with your hands). Knead until you get a grainy dough.
  2. Add the beaten egg and continue kneading until you have a dough ball.
  3. Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.
  4. Grease a round baking pan with butter and preheat the oven to 180 ° C.
  5. Dust the work surface abundantly with flour and roll out the dough.
  6. Move the dough to the baking pan and cut away the excess. Put baking paper in it and pour in the baking pearls.
  7. Bake the dough blind for 10 minutes in the preheated oven.
  8. Let it cool down.
For the filling
  1. Put the coconut, butter and Zùsto in a mixing bowl and mix.
  2. Add the eggs and mix further.
  3. Pour the batter over the dough and bake for another 20 minutes in the preheated oven.
  4. Tip: if the dough bakes too hard (edges become too brown), cover with aluminum foil.
  5. Remove the cake from the oven and let it cool down for the most part.
  6. Chop the chocolate and bring the cream to the boil.
  7. Pour the cream over the pieces of chocolate and let it rest for 1 minute.
  8. Then stir until all the chocolate has melted.
  9. Pour the ganache over the cake and put in the fridge to cool further.
  10. As a finish you can sprinkle some coconut grater over it.
  11. Tasty!