Grease a ring cake tin (2 l capacity) and dust with flour. Cream butter, salt, vanilla sugar and 250 g sugar with the whisk of the mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the vanilla sauce.
Fill the dough into the mould.
Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 45-50 minutes. Remove from the oven and leave to rest in the mould for approx. 10 minutes. Then turn out of the mould and let it cool down.
Chopping chocolate. Heat cream and coconut oil. Melt the chocolate in it while stirring. Let the icing cool down for about 5 minutes. Then spread on the cake and let it dry. Decorate with candles.