In a bowl, beat the eggs with sugar and vanilla extract until foamy.

Melt 150g of butter in a bowl - then allow to cool.

Over the eggs and sugar add the cooled butter, mix well.

Next, 200g of sour cream, mix.

Then add the coconut, poppy seeds and grated lemon peel - mix well.

In a glass, mix the flour with the baking powder and add them to the previous composition. Mix the dough well so that it is free of lumps.

The dough is poured into a 26/28 cm tray, lined with baking paper. Bake for about 30-40 minutes at medium temperature.

Until the cake is baked, we will prepare the icing for it.

In a bowl, put on medium heat 100ml of sweet cream and 30g of butter - stir periodically until it starts to boil.

When it starts to boil, remove it from the heat, add the chocolate and the liqueur, and stir continuously with a spoon until the composition is uniform and all the chocolate melts - then set it aside.

When the cake is browned, take it out of the oven and place it on a plate.

Carefully distribute all the icing on the surface of the cake, be careful not to run it - pour more in the middle.

Then beautify as you like - I sprinkled coconut, and leave in the fridge to cool the icing. I didn't have time to cool him down, because I had guests - and he was fine anyway.

Good appetite!