Bicolor pie: you won't be able to resist the flavor of jam and coconut!

INGREDIENTS
2 eggs
110g (1/2 cup) of sugar
10g (3/4 tbsp) of vanilla sugar
110ml (1/2 cup) of vegetable oil
360g (3 cups) of flour
6g (1/2 tbsp) of baking powder

20g (2 3/4 tbsp) of cocoa powder
20g (2 3/4 tbsp) of flour
Apricot jam
Shredded coconut

METHOD
1. In a bowl add the eggs, sugar, and vanilla sugar and whisk until sugar dissolves. Add the oil, flour, and baking powder and mix. When dough starts to form knead it with your hands to obtain a compact dough.
2. Split the dough in half and in one half add the cocoa powder. Knead it until the dough absorbs the cocoa powder. In another half add the flour and knead until the dough absorbs the flour.
3. Cut each dough into pieces and roll out each piece to obtain long sticks. Arrange them in a mold (26cm - mold size) making rolls simultaneously until the mold is full.
4. Press the pie with your hands to flatten it a bit and transfer it to the oven. Bake 180°C/360°F for 40 minutes.
5. Place a pie on a serving plate. Brush it with the apricot jam and sprinkle with shredded coconut.
6. Cut the slice of the pie and enjoy.


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