Cherry-crème-fraîche cake with coconut

Name: Cherry-crème-fraîche cake with coconut
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 1 glass (720 ml) Cherries; 3 (150 g each) Becher Crème fraîche; 150 g soft butter; 1 1/2 (approx. 240 g) Cup of sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 1 1/2 (approx. 160 g) beaker flour; 1/2 TEASPOON Baking Powder; 1 (200 g) Bag of coconut flakes

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
1 glass (720 ml) Cherries
3 (150 g each) Becher Crème fraîche
150 g soft butter
1 1/2 (approx. 240 g) Cup of sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
1 1/2 (approx. 160 g) beaker flour
1/2 TEASPOON Baking Powder
1 (200 g) Bag of coconut flakes

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Preheat the oven: (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3). Drain cherries well. Pour 1 cup of crème fraîche into a small bowl.
2
Wash and dry the cup and use it as a measuring cup.
3
Cream butter, 1 cup of sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in crème fraiche from the bowl. Sift the flour and baking powder on top and stir in briefly.
4
Spread the dough into the mould. Roll cherries in 1/2 cup of grated coconut and spread on the dough. Bake in a hot oven for about 30 minutes.
5
Mix 2 cups of crème fraîche, 1/2 cup of sugar and the rest of the grated coconut. Spread the coconut icing on the cake and bake for about 20 minutes. Let it cool down.