Cherry and coconut cake

Name: Cherry and coconut cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g Butter or margarine; 120 g Diabetic sweetness; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 4 Eggs (size M); 325 g Flour; 3 TSP Baking Powder; 100 ml Milk; 350 g (720 ml; suitable for diabetics) washed, stalked and pitted sour cherries/ alternatively 1 jar of sour cherries; 35 g Coconut flake; 20 g Coconut chips; 150 g Soured milk; 7-10 Tbsp a few drops of liquid sweetener; 100 g Whipped cream; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g Butter or margarine
120 g Diabetic sweetness
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
4 Eggs (size M)
325 g Flour
3 TSP Baking Powder
100 ml Milk
350 g (720 ml; suitable for diabetics) washed, stalked and pitted sour cherries/ alternatively 1 jar of sour cherries
35 g Coconut flake
20 g Coconut chips
150 g Soured milk
7-10 Tbsp a few drops of liquid sweetener
100 g Whipped cream
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Cream fat, diabetic sweetener, lemon peel and salt for about 5 minutes with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder, alternating with milk and stir briefly into the dough. Fold in cherries. Grease a springform pan (26 cm Ø) and sprinkle with 20 g grated coconut. Fill in the dough and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove from the oven, place on a grid and let it cool in the mould. In the meantime, roast the coconut chips and remaining grated coconut in a pan without fat until golden brown, remove and let cool off. Remove the cake from the pan. Season soured milk with liquid sweetener. Whip cream until stiff and fold in. Spread the soured milk cream on the cake. Sprinkle coconut chips and grated coconut on the cake, decorate with mint
2
1 hour waiting time / 2 BE
3
Not diabetic? Use 150 g sugar for the sponge mixture. Sweeten soured milk cream with 1 sachet vanilla sugar
4
Can be frozen without soured milk cream