Buttermilk coconut cake with cherries

Ingredients for 1 servings:

• 1 jar morello cherries
• 3 eggs
• 3 tbsp water
• 250 g sugar
• 1 packet of vanilla sugar
• 400 g flour
• 1 packet of baking powder
• 360 g buttermilk
• 100 g desiccated coconut
• 50 g sugar
• 1 cup of cream
• 100 g butter

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

simply quick and airy

Drain the cherries. Beat the eggs, sugar, vanilla sugar, and water until frothy. Sift the flour and mix with the baking powder, then add to the egg mixture. Stir in the buttermilk. Briefly beat again with a hand mixer on the fastest setting. Pour onto a baking sheet (approx. 35 x 30 cm) lined with baking paper and smooth down. Arrange the cherries on top, allowing them to sink slightly. Finally, mix the desiccated coconut with the sugar and sprinkle evenly over the batter. Bake in a preheated oven at 175°C for 20-25 minutes until golden brown. Cut the butter into pieces and place in a measuring jug with the cream. Heat in the microwave, stir (do not boil), and pour onto the hot cake. Let cool slightly and then cut into 30 pieces.