Coconut cake with a hint of caramel

Ingredients for 1 servings:

• 2 eggs
• 200 g brown sugar
• 480 g wheat flour type 550
• 1 packet of baking powder
• 500 g buttermilk
• 100 ml egg liqueur
• 200 g desiccated coconut
• 150 g brown sugar
• 1 packet of vanilla sugar
• 400 ml cream and/or milk as desired

Instructions

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

Sheet cake

First, beat the eggs and sugar until frothy. Gradually stir in the sifted flour with baking powder, a tablespoon at a time, alternating with the buttermilk and egg liqueur. Pour the slightly runny mixture onto a baking sheet lined with baking paper. Mix the desiccated coconut with the brown sugar and vanilla sugar in a bowl. Spread tablespoon by tablespoon onto the baking sheet filled with batter. Bake on the middle rack of the oven at 175°C (350°F) for about 30 minutes. The coconut topping will turn a little brown, but that’s okay. After baking, remove the cake from the oven and spread the cream over the still warm cake, preferably in a zigzag pattern. If you like, you can also mix the cream with milk or use just milk. You can enjoy the cake warm. It’s a quick and easy process if you have visitors coming over at short notice and want to serve cake.