Cherry and coconut cake

Name: Cherry and coconut cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 150 g Butter or margarine; 150 g Sugar; 2 TABLESPOONS Honey; 200 g Coconut flake; 6 TABLESPOONS Milk; 2 (à 720 ml/ separation weight 460 g) Glasses of pitted sour cherries; 250 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 5 TABLESPOONS Milk; 200 g Flour; 100 g Cornstarch; 2 TEASPOONS Baking Powder; 2 packages (75 g each) Chocolate Droplets; 7-10 Tbsp Grease; 7-10 Tbsp Crème-fraîche and cherries

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

150 g Butter or margarine
150 g Sugar
2 TABLESPOONS Honey
200 g Coconut flake
6 TABLESPOONS Milk
2 (à 720 ml/ separation weight 460 g) Glasses of pitted sour cherries
250 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
5 TABLESPOONS Milk
200 g Flour
100 g Cornstarch
2 TEASPOONS Baking Powder
2 packages (75 g each) Chocolate Droplets
7-10 Tbsp Grease
7-10 Tbsp Crème-fraîche and cherries

Directions

1
Heat fat, sugar and honey in a pot. Add grated coconut and heat briefly while stirring. Add milk and let cool down a little. Drain the cherries on a sieve. For the dough, stir the fat, sugar, vanillin sugar and salt until foamy.
2
Add eggs and milk one after the other and mix. Mix flour, cornstarch and baking powder and stir in briefly. Fold in the chocolate drops. Spread the dough evenly on a greased baking tray (35x40 cm) and sprinkle with cherries.
3
Spread the coconut mixture on the cherries and bake the cake in a preheated oven (electric: 200°C/ gas: level 3) for about 30 minutes. Cover at the end of the baking time if necessary. Leave the cake to cool on the baking tray and cut into approx. 24 pieces.
4
Arrange on a plate and serve decorated with crème fraîche and cherries as desired.