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Buttermilk cake with almond and coconut

updated

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Ingredients for 10 servings:

  • 4 cups flour
  • 1 ½ cup(s) sugar
  • 2 cups buttermilk
  • 1 ½ packets of baking powder
  • 1 packet of vanilla sugar
  • 2 eggs
  • 1 pinch of salt
  • 100 g almond flakes
  • 200 g desiccated coconut
  • 1 packet of vanilla sugar
  • 1 cup sugar
  • 2 cups of sweet cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick mug cake

Mix the first 7 ingredients together and place on a greased baking sheet. Combine the almond flakes, coconut flakes, and sugar in a bowl and spread evenly over the batter. You can also use just the almonds, but double the amount or just the coconut flakes. Bake at 180 degrees Celsius for about 20 minutes. Then pour the cream over the hot cake. Let cool.

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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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