Cherry coconut cake

Ingredients

Directions

1. 1

   Drain the cherries well on a sieve. Put the soft fat, 200 g sugar, vanillin sugar, lemon peel and salt into a mixing bowl and whisk until thick and creamy. Separate 5 eggs and chill the egg white. Gradually add 3 eggs and the 5 egg yolks to the foamy fat mass, alternating with the cornflour. Mix 300 g flour and baking powder and stir in briefly.

2. 2

   Grease the fat pan of the oven (approx. 38 x 34 cm) well. Spread the dough evenly. Mix drained sour cherries with 1 tablespoon of flour and sprinkle on the dough. Bake in the preheated oven, mid-height (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Beat the egg white until stiff, gradually add 300 g sugar and fold in well. Add lemon juice and also fold in. Fold the grated coconut into the meringue and spread loosely in waves on the pre-baked cake. Leave a 1-2 cm wide edge all around. Then bake the cake for another 20 minutes.

3. 3

   Add lemon juice and also fold in. Fold the grated coconut into the meringue and spread loosely in waves on the pre-baked cake. Leave a 1-2 cm wide edge all around. Then bake the cake for another 20 minutes. Place the finished cake on a grid and let it cool in the fat pan. Cut the cake into pieces and arrange on a plate

4. 4

   Picture 2: Serve with whipped cream