Blackcurrant yeast cake with coconut

Ingredients for 1 servings:

• 150 g wheat flour type 550
• 50 g wholemeal flour, fine or flour type 550
• 10 g yeast
• 32 g sugar
• 100 ml milk
• 1 tbsp oil, for whole grain 1.5 tbsp
• 1 small egg(s)
• 1 pinch of cinnamon
• 400 g currants, black, prepared
• 80 g coconut flakes, max. 100 g
• 3 tbsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Make a yeast dough from the first 7 ingredients and let it rise. For at least 1 hour, but even for 1 day, in a cool room or in the refrigerator. This makes the dough extra light and airy. Grease the pan or line it with baking paper. The sides should also be oiled if using baking paper. After the rising time, roll it out to fit the pan and place it in the pan, or roll it out directly in the pan. Spread the currants on the cake batter and sprinkle the coconut flakes and sugar evenly over it. Preheat the oven to 180-200 degrees Celsius and bake the cake for 20-30 minutes. It’s done when it passes the test with a skewer.