Crème fraîche cake with cherries and crème fraîche coconut topping

Name: Crème fraîche cake with cherries and crème fraîche coconut topping
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 glass (720 ml) Sour cherries; 3 (150 g each) Cup Crème fraîche (empty cup = 180 ml capacity); 150 g soft butter; 1 pinch Salt; 1 1/2 (240 g) Cup of sugar; 3 Eggs (size M); 1 1/2 (160 g) beaker flour; 1/2 TEASPOON Baking Powder; 2 1/2 (165 g) Cup of coconut flake; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 glass (720 ml) Sour cherries
3 (150 g each) Cup Crème fraîche (empty cup = 180 ml capacity)
150 g soft butter
1 pinch Salt
1 1/2 (240 g) Cup of sugar
3 Eggs (size M)
1 1/2 (160 g) beaker flour
1/2 TEASPOON Baking Powder
2 1/2 (165 g) Cup of coconut flake
7-10 Tbsp Fat and flour

Directions

1
Drain the cherries well. Pour 1 cup of crème fraiche into a bowl. Wash and dry the cup. Beat butter, salt and 1 cup of sugar with the whisk of the hand mixer until foamy.
2
Add 1 cup of crème fraîche and eggs little by little. Sift the flour and baking powder over the butter mixture and fold in with a whisk. Pour the dough into a greased springform pan (26 cm Ø), dust with flour.
3
Turn the cherries in 1/2 cup of grated coconut and spread evenly on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Mix 2 cups of crème fraîche, 1/2 cup of sugar and 2 cups of grated coconut, spread carefully on the cake and continue baking for about 20 minutes.