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Buttermilk Coconut Cake

updated

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Ingredients for 4 servings:

  • 500 g flour
  • 200 g sugar
  • 1 packet of baking powder
  • 1 packet of vanilla sugar
  • 500 ml buttermilk
  • 3 eggs
  • 150 g desiccated coconut
  • 100 g sugar
  • 1 cup whipped cream
  • 150 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick and easy, old recipe from grandma’s baking book!

Mix flour, sugar, baking powder, vanilla sugar, eggs, and buttermilk into a batter. Spread the batter onto a baking sheet lined with parchment paper. Mix the coconut flakes with the remaining sugar and sprinkle evenly over the batter. Bake in a preheated oven at 190°C for 20 minutes. Melt the butter in a saucepan and bring to a boil with the whipped cream, then carefully spread it over the entire cake. The cake tastes best fresh from the oven or if you let it sit for a day! You’ll want to make it more often, but it’s not necessarily diet-friendly.

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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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