Cherry and coconut box cake
easy
90 mins
90 mins
Ingredients
- 1 glass (720 ml) Sour cherries, pitted
- 200 g Flour
- 250 g Butter or margarine
- 200 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 pinch Salt
- 4 Eggs (size M)
- 100 g Cornstarch
- 100 g Coconut flake
- 2 slightly heaped Tsp baking powder
- 7-10 Tbsp a good 100 ml coconut milk
- 50 g fresh coconut pulp
- 150 g Icing sugar
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp Coconut flake
- 7-10 Tbsp Mint
- 7-10 Tbsp Fat and flour
Directions
- 1
Drain cherries well on a sieve and mix with 1-2 tablespoons of flour. Cream soft fat, sugar, vanillin sugar, lemon peel and salt. Add eggs alternating with 3-4 tablespoons of cornflour and stir well. Mix the remaining flour, cornstarch, grated coconut and baking powder and add it together with 75 ml coconut milk to the fat egg mixture and stir in briefly. Finally fold in the cherries.
- 2
Pour the dough into a greased, breadcrumbed box form (30 cm length/ approx. 2 litres capacity) and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for 60-70 minutes. Cover at the end of the baking time if necessary. In the meantime, peel thin curls from the coconut flesh with a peeler. Leave the finished cake to cool for approx. 10 minutes on a cake rack. Mix icing sugar, lemon juice and 3 tablespoons of coconut milk. Carefully turn the cake out of the mould and spread the icing while still hot. Decorate immediately with coconut flakes. Sprinkle with coconut flakes.
- 3
Mix icing sugar, lemon juice and 3 tablespoons of coconut milk. Carefully turn the cake out of the mould and spread the icing while still hot. Decorate immediately with coconut flakes. Sprinkle with coconut flakes. Let it cool down, cut into slices and serve decorated with mint. Results in about 15 slices
Nutrition Facts
380 kcal
45 g
21 g
4 g
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