Coconut cup cake from the tray with lime icing

Name: Coconut cup cake from the tray with lime icing
Cook time: 50 min
Total time: 50 min
Yield: 25
Ingredients: 1 can(s) (400 ml) Coconut cream (70 % unsweetened coconut milk); 1 tin(s) (390 g) Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 1 1/2 can(s) (420 g) Flour; 1 package Baking Powder; 150 g Butter; 2 tin(s) (approx. 280 g) Coconut flake; 1 Organic Lime; 1/2 (approx. 125 g) Cup of icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 25

1 can(s) (400 ml) Coconut cream (70 % unsweetened coconut milk)
1 tin(s) (390 g) Sugar
2 packages Vanillin sugar
1 pinch Salt
6 Eggs (size M)
1 1/2 can(s) (420 g) Flour
1 package Baking Powder
150 g Butter
2 tin(s) (approx. 280 g) Coconut flake
1 Organic Lime
1/2 (approx. 125 g) Cup of icing sugar
7-10 Tbsp Fat and flour

Directions

1
Pour the coconut cream into a mixing bowl. Rinse can and dry. Stir coconut cream until smooth. Add 1/2 can sugar (almost 200 g), vanillin sugar, salt and eggs and mix.
2
Mix flour and baking powder, stir in briefly. Pour the dough onto a greased, floured fat pan of the oven (35 x 40 cm) and spread it. In the preheated oven (electric cooker: 175 °C/ circulating air
3
Melt butter for the topping. Add 1/2 can of sugar (just under 200 g) and about 8 tbsp. cold water. Stir well, then stir in grated coconut. Spread the mixture evenly on the hot cake and bake for another 10-15 minutes at the same temperature until golden brown.
4
Wash the lime thoroughly, dab dry and finely grate the peel. Squeeze the lime. Mix the icing sugar, lime zest and 2-3 tbsp lime juice to a thick icing. Use a tablespoon to spread the icing in strips on the hot cake.
5
Let the cake cool down in the fat pan and cut into pieces.