John Myers
Bundt Cake with Coconut Milk
The perfect bundt cake with coconut milk recipe with a picture and simple step-by-step instructions.
- 200 g Soft butter
- 200 g Sugar white
- 1 pinch Salt
- 400 g Flour
- 4 Eggs
- 200 g Desiccated coconut
- 1,5 packet Baking powder
- 400 Milliliters Coconut milk
- 250 g Quark
- 100 g Chocolate white
- In a mixing bowl, beat the butter, sugar and a pinch of salt until frothy. Stir in the eggs one at a time. Add the quark and stir in. Add the desiccated coconut and stir in. Mix the flour with the baking powder and stir in alternately with the coconut milk.
- Pour the dough into a prepared Gugelhupf dish and smooth it out. Place the cake in the (fan-assisted) oven preheated to 150 degrees and bake for approx. 60 – 70 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the mold.
- Melt the white chocolate over a water bath and spread over the cake. Chill the cake until the chocolate has hardened again.
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