Chop the chocolate and melt it over a warm water bath. Put cream, sugar, vanillin sugar and salt into a mixing bowl and mix briefly with the whisks of the hand mixer. Mix flour and baking powder and stir in.
Stir in chocolate. Stir in the eggs one by one.
Put the dough on a greased, flour-dusted fat pan of the oven (approx. 34 x 38 cm) and smooth it down. Spread butter in small pieces on top, sprinkle with grated coconut. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
manufacturer) for about 35 minutes, remove from oven and let cool on a cake rack. Pineapple compote tastes good with it.