A cake recipe for all foodies:
Let the coconut fat melt at low temperature and cool a little bit. Then beat with vanilla sugar, rum, powdered sugar and salt with the whisks of a mixer until creamy. gradually beat in the eggs. Sieve the flour, cornflour and baking powder and stir into the fat mixture. Preheat the waffle iron to level 4 and brush with a little oil. Pour 3 tablespoons of batter into each waffle iron, close the iron and bake the waffles for 3-4 minutes until golden brown. Remove and cool on a cooling rack. Sprinkle with a small amount of powdered sugar on both sides. Cool the waffles completely, pack them in tin cans and seal the cans tightly. The waffles will keep for 4-6 weeks.
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