Coconut cake

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 18
  • 300 g Flour
  • 2 coated Tsp Baking Powder
  • 150 g soft butter (room temperature)
  • 350 g Sugar
  • 1 package Vanillin sugar
  • 3 Eggs (size M)
  • 4 TABLESPOONS Milk
  • 100 g Schmand
  • 250 g ripened cream
  • 200 g Coconut flake
  • 80 g Coconut chips
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Mix flour and baking powder. Cream butter, 200 g sugar and vanillin sugar with the whisk of the hand mixer. Stir in eggs, milk and sour cream one after the other. Pour the dough into a greased, flour-dusted box form (approx. 30 cm long, 1 3/4 litre capacity) and smooth it down.

  2. 2

    Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour. If necessary, cover with foil about 10 minutes before the end of the baking time.

  3. 3

    Mix cream, 150 g sugar and grated coconut with a whisk and chill. Take the cake out of the tin, let it cool down for about 30 minutes, remove from the tin and let it cool down on a cake rack.

  4. 4

    Roast the coconut chips in a pan without fat until golden brown. Cut the cake horizontally into 3 slices. Place the bottom cake layer on a cake plate and spread with about 1/3 of the coconut mixture. Place the middle cake layer on top and sprinkle with the coconut mixture.

  5. 5

    Finish with the top shelf and spread with the remaining cream. Sprinkle with coconut chips.

Nutrition Facts

KCAL
340 kcal
CARBS
33 g
FATS
21 g
PROTEINS
4 g