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Coconut cake from the tray

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Ingredients for 1 servings:

  • 2 cups sugar
  • 3 eggs
  • 4 cups flour
  • 2 cups buttermilk
  • 1 packet of baking powder
  • 1 cup(s) sugar
  • 2 cup(s) desiccated coconut (hazelnuts are also good)
  • 1 packet of vanilla sugar
  • 200 ml whipped cream
  • 150 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Combine the batter ingredients and pour onto a baking sheet lined with parchment paper. Mix together the coconut, sugar, and vanilla sugar and spread over the batter. Bake at 210°C (top/bottom heat) on a low rack for 15-20 minutes, until the cake is golden brown. Meanwhile, heat the whipped cream with the butter. As soon as the cake comes out of the oven, spread the hot (important!) cream mixture over the cake with a spoon. Cut into 12 or more slices, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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