John Myers
Buttermilk Coconut Cake with Cup Calculation
The perfect buttermilk coconut cake with cup calculation recipe with a picture and simple step-by-step instructions.
Topping
- 2 cups Buttermilk
- 1 pinch Salt
- 1 packet Vanilla sugar
- 3 medium sized Free range eggs
- 1 packet Bachk powder
- 4 cups Spelled flour type 630
- 0,5 Cup Sugar
- 1 bag Desiccated coconut
Molding
- 1 cups Cream
- 150 g Butter
- Mix 3 cups of sugar, salt, eggs and vanilla sugar together until creamy. Mix flour with baking powder and stir in spoon by spoon. By the way, the cup size for me is a normal cup from a servicer.
- Preheat the oven. Depending on the oven, 200C top / bottom heat.
- Line a baking sheet with parchment paper and spread the cake batter on top. Mix 1/2 cup of sugar with the desiccated coconut and distribute on the still raw dough.
- Bake the cake in the oven for 20-30 minutes, until the coconut is lightly brown.
Molding
- In the meantime, bring the butter and cream to the boil and pour the mixture onto the finished cake. Let cool down very well.
- And then just enjoy. You can really kneel in there.
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