Coconut cake

Ingredients for 1 servings:

• 250 g butter, room temperature
• 200 g sugar, approx.
• 1 pkt. vanilla sugar (or 2 tsp. homemade)
• 4 eggs, size M, size L only 3 eggs
• 1 pinch of salt
• 250 g flour
• 2 tsp, leveled baking powder
• 150 ml cream
• 100 ml coconut milk
• 50 g almonds, chopped
• 100 g desiccated coconut
• powdered sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 15 minutes

fine gugelhupf (sponge cake) with coconut flavor

Grease a Bundt cake pan well and dust with flour. Preheat oven to 150°C (300°F). Cream the room-temperature butter with the sugar, vanilla sugar, and a pinch of salt until creamy. Beat in the eggs one at a time (about 1/2 minute per egg). Add the coconut milk and cream, then quickly stir into the butter, sugar, and egg mixture along with the sifted flour mixed with the baking powder, along with the chopped almonds and coconut flakes. Pour the batter into the pan and smooth it down. Bake for about 35 minutes, then reduce the temperature to 130°C (266°F) and bake for another 30 minutes. Please note the oven-specific characteristics! Be sure to do a skewer test at the end of the baking time and bake the cake for longer if necessary. Let the cake cool in the pan for about 15 minutes, then turn out onto a wire rack and let it cool completely. Dust with powdered sugar before serving. Tips: If you don’t have Batida de Coco, you can use white rum instead. The ratio of cream to alcohol can also be varied to your liking. For children, omit the alcohol altogether and use only 250 ml of cream. Or use coconut syrup instead of Batida, but then reduce the amount of sugar accordingly! For an even more coconutty treat, you can of course also cover the finished cake with a powdered sugar and Batida glaze and sprinkle with coconut flakes. Since the cake will keep for several days if well wrapped and kept cool, it can be baked a few days before consumption, which will definitely benefit its flavor development.