For the parrot cake, cream butter and sugar, add eggs and sour cream. Stir in flour and baking powder, mix well. Divide the dough into 4 parts. Stir a powder (vanilla, chocolate, strawberry, wild berry) into each part.
Pour the mixture alternately into any mold. Do not mix! Bake at 180 °C for approx. 45 minutes. Slowly melt the coconut fat and milk chocolate coating. Glaze the cooled cake with it. If desired, decorate the parrot cake with sprinkles or Smartis.