Buttermilk cake with coconut

Ingredients for 1 servings:

• 3 cups sugar
• 2 cups buttermilk
• 1 pinch of salt
• 1 packet of vanilla sugar
• 3 eggs
• 4 cups flour
• 1 packet of baking powder
• ½ cup sugar
• 2 cups desiccated coconut
• 150 g butter
• 1 cup of cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

is baked on the tray

Mix the sugar with buttermilk, a pinch of salt, the vanilla sugar, and the eggs to form a smooth batter. Mix the flour with the baking powder and stir into the batter. Carefully line a baking sheet with baking paper and pour the fairly runny batter onto it. Mix 1/2 cup of sugar with 2 cups of coconut flakes and spread evenly over the batter with a tablespoon. Bake in a preheated oven at 200°C (gas mark 3-4) on the middle rack for about 20-30 minutes, until the coconut flakes are evenly golden brown. Meanwhile, bring the butter and cream to a boil. Remove the cake from the oven and, while still hot, evenly drizzle with the butter and cream mixture. Allow the cake to cool completely on the baking sheet, ideally overnight. To serve, cut into small pieces and carefully lift off the baking paper. Serve on a beautiful platter. It’s incredibly simple to make. The cake keeps well for several days – best kept in the refrigerator because of the cream. It also freezes very well.