Kokostosca

I also made kokostosca. Those who are Swedish know what it is. It's almost like magic bars... Coconut and chocolate. That's it.

Got the recipe from here: http://kakbagaren.blogspot.com/2011/04/choklad-kokostosca-rutor.html

Will translate this into English:

Bottom:
4 eggs
5 dl sugar (5 dl = 2.11 cups)
14 tbsp butter
3 dl flour (3 dl = 1 1/4 cups)
8 tbsp cocoa
1 tbsp vanilla
2 pinches salt

Glaze:
200 g shredded coconut (I used 1 bag and 4 tbsp of Trader Joe's coconut flakes)
2 dl sugar (2 dl = 0.84 cups)
1 dl beet syrup, light (or substitute light corn syrup, not dark!) (1 dl = (0.42 cups)
1 1/2 dl cream, preferably whipping cream (1 1/2 dl = 0.63 cups)

Preheat oven to 400 degrees F.

Line a huge lasagna pan (10.5 x 15 inches) with parchment paper (not wax paper!)

Melt butter in small saucepan.

Whip sugar and eggs together until white and foamy. Use an electric mixer for this. Add the butter and mix. Add the cocoa, vanilla, and salt. Mix again. Add the flour at the end. Mix again.

Pour batter into parchment lined pan.

Place in oven and set timer for 15 minutes.

While the bottom layer is baking, put all the ingredients for the glaze in a sauce pan and place over medium heat. Stir and heat until simmering. Let the ingredients simmer for at least 5 minutes.

Take the pan out of the oven. Let cool a bit. Pour the glaze over the cake. Put the pan back into the oven for an additional 10 minutes or until the glaze gets a golden brown color.

Take the pan out of the oven. Let cool a bit. It's best to cut the cake while it's still a bit warm, so don't let it cool completely. When cut, place the pieces into a container lined with wax paper. Layer the bars between wax paper. Can freeze or refrigerate.

Varsagod! (I forgot the special letter on the Linux keyboard...)