in Recipes

Buttermilk cake with coconut flakes

updated

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Ingredients for 1 servings:

  • 2 eggs
  • 3 cups flour
  • 1 ½ cup(s) sugar
  • 2 cups buttermilk
  • 1 cup oil (sunflower or vegetable oil)
  • 1 ½ packets of baking powder
  • 2 cups desiccated coconut
  • 1 cup sugar
  • 1 packet of vanilla sugar
  • 2 cups of cream
  • possibly grease for the tray

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

delicious sheet cake, quick and easy to prepare without scales

For the base, mix the above ingredients into a fairly runny batter and place on a greased or parchment-lined baking sheet. For the topping, mix all ingredients (except the cream) and sprinkle lightly and evenly over the batter. Bake the cake using top and bottom heat at approximately 200 degrees Celsius for 25 minutes. Immediately after removing from the oven, spread 1 to 2 cups of cream (200 g each) over the hot cake. If the cream is drizzled onto the cake with a brush, it will quickly disappear, leaving no light spots on the golden brown topping.

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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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