Mixed cake with cherries and crème fraîche coconut bonnet

Name: Mixed cake with cherries and crème fraîche coconut bonnet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 glass (720 ml) Sour cherries; 2 (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; 4 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
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 glass (720 ml) Sour cherries
2 (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
4 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 in a sieve. Pour 1 cup of crème fraîche into a bowl, set aside. Wash and dry the cup. Beat butter, salt and 1 cup of sugar until creamy with the whisk of the hand mixer.
2
Stir in 3 eggs one after the other. Sift 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. Turn cherries into 1/2 cup of grated coconut and spread evenly on the dough.
3
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, 1 egg and 2 cups of grated coconut, spread carefully on the cake and bake for about 20 minutes.