Erla Steinunn's recipe collection

200 g margarine

200 ml coffee

3 eggs

300 g sugar

350 g flour

3 tsp baking powder

1 ½ tsp cinnamon

1 ½ tsp nutmeg

1 ½ tsp ginger

Frosting:

2 dl powdered sugar

1 tbsp cocoa powder

2 tbsp soft margarine

1 tsp vanilla extract

1-2 tbsp brewed coffee

For Decoration:

Shredded coconut

In a microwave-safe bowl, heat the coffee and margarine together until melted.

In a separate bowl, whisk the eggs and sugar together until well combined.

Add the melted coffee and margarine mixture to the egg and sugar mixture and blend together.

Fold in the dry ingredients (flour, baking powder, cinnamon, nutmeg, and ginger) using a spatula until just combined.

Pour the batter into a prepared baking pan and bake at 200°C for 35 minutes.

Allow the cake to cool before applying the frosting.

Once frosted, sprinkle shredded coconut on top.