John Myers
Coconut Nut Cake
The perfect coconut nut cake recipe with a picture and simple step-by-step instructions.
- 5 piece Eggs size M
- 150 g Whole cane sugar
- 250 g Soft butter
- 150 g Pistachios
- 200 g Desiccated coconut
- 100 g Chocolate chips
- 1 pinch Ground cinnamon
- Ground vanilla pod
- Beat eggs and sugar until frothy, fold in the very soft butter.
- Grind the pistachios and stir in, add desiccated coconut, cinnamon and ground vanilla pod, then fold in the chocolate chips. Grease a 26 cm springform pan with butter, sprinkle with breadcrumbs and smooth the soft mass in the form with a palette. Wet the pallet and the dough will not stick!
- Preheat the oven to 180 ° C and bake with fan for about 35 minutes. Open the oven just a little bit and let it cool down slowly.
- I didn’t use whole cane sugar this time, but English brown soft sugar, which gives the cake a caramel note!
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