Coconut and sour cream butter cake

Ingredients

Directions

1. 1

   Mix flour and dry yeast. Add egg and 60 g sugar. Melt 60 g fat, add cold milk and 120 ml coconut liqueur and pour into the flour. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes.

2. 2

   Roll out the dough on a greased baking tray (approx. 32x38 cm) and let it rise for another 20-30 minutes. In the meantime, stir the sour cream, egg yolk, vanilla sugar and remaining liqueur until smooth. Press small depressions into the yeast dough with your fingers and spread the sourdough in them. Sprinkle with coconut flakes and remaining sugar. Spread the remaining fat in flakes on the cake. Bake in the preheated oven (electric: 200 °C / gas: level 3) for 18-20 minutes. Let it cool down. Cut the kiwis into slices. Carefully open the shells of the Cape Gooseberries.

3. 3

   Bake in the preheated oven (electric: 200 °C / gas: level 3) for 18-20 minutes. Let it cool down. Cut the kiwis into slices. Carefully open the shells of the Cape Gooseberries. Cut the cake into pieces and decorate with kiwi slices and Cape Gooseberries. Results in about 16 pieces