Buttermilk coconut cake with cherries

Name: Buttermilk coconut cake with cherries
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1 glass (720 ml) Cherries; 400 g Butter or margarine; 400 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7 Eggs (size M); 250 g Buttermilk; 500 g Flour; 1 1/2 packs Baking Powder; 100 g Coconut flake; 100 g Whipped cream; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 glass (720 ml) Cherries
400 g Butter or margarine
400 g Sugar
1 package Vanillin sugar
1 pinch Salt
7 Eggs (size M)
250 g Buttermilk
500 g Flour
1 1/2 packs Baking Powder
100 g Coconut flake
100 g Whipped cream
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Drain the cherries well in a sieve. In a bowl, mix the fat, 350 g sugar, vanillin sugar and salt until creamy with the whisks of the hand mixer. Stir the eggs one after the other into the fat-sugar mixture.
2
Stir in buttermilk as well. Mix flour and baking powder and stir into the mixture quickly. Grease a fat pan of the oven (36 x 41 cm) and dust with flour. Add the dough and smooth it down.
3
Spread cherries on top.
4
Mix the grated coconut and 50 g sugar and spread it on the cherries. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Cover with aluminium foil if the cake turns brown too quickly.
5
Remove and sprinkle with whipped cream. Let it cool down on a cake rack. Whipped cream tastes good with it.