Sunken cherry coconut cake

Ingredients

Directions

1. 1

   Lightly roast the grated coconut in a pan without fat, remove. Clean, wash and stone the cherries. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and coconut flakes and stir into the mixture alternately with the coconut milk.

2. 2

   Grease a springform pan (26 cm Ø) and sprinkle with flour. Fill the dough into the form and smooth it down. Lightly press the cherries into the dough and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove the cake from the oven and let it cool down for about 15 minutes. Spread the coconut chips on a baking tray, place in the hot oven and roast for approx. 3 minutes, remove and allow to cool. Remove the cake from the tin and let it cool down on a cake rack. Heat up the jam, pass it through a sieve and coat the edge of the cake with it. Spread coconut chips on it. Cut out a cherry stencil from the cardboard and fix it to the cake with pins.

3. 3

   Remove the cake from the tin and let it cool down on a cake rack. Heat up the jam, pass it through a sieve and coat the edge of the cake with it. Spread coconut chips on it. Cut out a cherry stencil from the cardboard and fix it to the cake with pins. Sprinkle cherry thickly with icing sugar. Remove stencil

4. 4

   Waiting time approx. 1 hour