Coconut papaya box cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel the papaya, cut in half lengthwise, remove the seeds with a teaspoon. Cut papaya halves into thin slices. Cream butter, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix 300 g flour, baking powder and coconut flakes. Stir the yoghurt and flour mixture briefly into the fat cream

2. 2

   Grease a box form (25 cm long; 1.5 litres capacity) and dust with flour. Add half of the dough and smooth it down. Put half of the papaya on the dough, press it lightly and spread the rest of the dough on top. Place the rest of the papaya on the dough and press lightly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 70 minutes and cover with aluminium foil approx. 15 minutes before the end of the cooking time

3. 3

   Remove the cake from the edge with a knife and let it cool down on a cake rack for about 20 minutes. Carefully turn the cake over and let it cool down. Dust with icing sugar and decorate with coconut chips

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
260 kcal

CARBS
28 g

FATS
15 g

PROTEINS
4 g