Flowerpot ball
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp slightly + 225 g soft butter
- 100 g Coconut flake
- 75 ml unsweetened coconut milk
- 200 g Sugar
- 7-10 Tbsp Salt
- 4 Eggs (Gr. M)
- 225 g Flour
- 2 coated Tsp Baking Powder
- 7-10 Tbsp Bundt pan
- 8 Paper baking cups (each approx. 5 cm Ø)
- 185 g soft butter
- 110 g Icing sugar
- 75 ml unsweetened coconut milk
- 7-10 Tbsp yellow food coloring
- 7-10 Tbsp Piping bag with perforated nozzle
Directions
- 1
Preheat the oven for the dough (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the ring cake tin. Soak the grated coconut in the coconut milk and put aside. Beat 225 g soft butter, sugar and 1 pinch of salt with the whisk of the mixer until fluffy.
- 2
Stir in the eggs one by one. Mix flour and baking powder and stir into the butter-egg mixture with the coconut flakes.
- 3
Insert 2 paper forms into each other. Spread the dough in a ring cake tin and paper cups. Bake in a hot oven for about 25 minutes. Take out the muffins. Continue baking the ring cake for about 15 minutes (stick test) and remove.
- 4
Leave to cool for about 30 minutes. Carefully turn out of the mould.
- 5
For the cream, whisk butter and icing sugar with the whisks of the mixer until foamy. Gradually fold in coconut milk. Colour the cream as desired with food colouring (or turmeric) until it is soft yellow.
- 6
Spread some cream on the underside of the cake. Remove paper from the muffins. Place 1 muffin in the middle of the cake pan. Coarsely crumble the remaining muffins. Mix with about 4 tbsp. butter cream.
- 7
Dome the cake onto the ring cake. Pour the rest of the cream into a piping bag with a perforated nozzle. Spray flowers onto the ring cake. Chill for at least 30 minutes. Decorate with sugar flowers before serving.
Nutrition Facts
490 kcal
40 g
38 g
5 g
More Delicious Recipes
