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Baileys Coconut Bundt Cake

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Ingredients for 1 servings:

  • 150 g wheat flour
  • 80 g sugar
  • 1 tbsp baking cocoa
  • 2 tsp, leveled baking powder
  • 2 eggs
  • 30 g desiccated coconut
  • 50 ml milk
  • 1 shot of liqueur (Baileys)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

low-fat, without butter and oil, but still juicy, for about 6 pieces

Combine all ingredients with a hand mixer. Then pour the batter into a lightly greased 18 cm diameter Bundt pan. Bake on the middle rack at 180 degrees Celsius for approximately 30-45 minutes (test with a skewer if done). This is a great cake for coffee. It’s quick to make, requires few ingredients, and is also low in fat. 260 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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