Mandarin coconut cake

Name: Mandarin coconut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 4 can(s) (à 314 ml) Mandarin oranges; 225 g + 50 g butter/margarine; 125 g + 75 g + 100 g sugar; 1 package Vanillin sugar; 7 Eggs (size M); 375 g Flour; 1 package Baking Powder; 20 g cocoa, approx. 100 ml milk; 7-10 Tbsp Grease; 200 g Sour cream or crème fraîche; 125 g Coconut flake

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

4 can(s) (à 314 ml) Mandarin oranges
225 g + 50 g butter/margarine
125 g + 75 g + 100 g sugar
1 package Vanillin sugar
7 Eggs (size M)
375 g Flour
1 package Baking Powder
20 g cocoa, approx. 100 ml milk
7-10 Tbsp Grease
200 g Sour cream or crème fraîche
125 g Coconut flake

Directions

1
Drain the mandarins. Cream 225 g fat, 125 g sugar and vanillin sugar. Add 4 eggs bit by bit and stir in. Mix flour, baking powder and cocoa. Stir in alternately with the milk
2
Spread the dough on a greased baking tray (35 x 40 cm). Spread mandarins evenly on top. Pre-bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 20-25 minutes
3
Mix 3 eggs, 75 g sugar and sour cream until smooth. Mix 100 g sugar and grated coconut in a bowl. Cut 50 g fat into flakes
4
First pour the custard casting onto the cake and spread it smooth. Then sprinkle the coconut-sugar mixture over it. Spread the fat flakes on the cake. Bake the cake for another 20 minutes. Serve with whipped cream if desired