John Myers
Buttermilk Coconut Orange Cake
The perfect buttermilk coconut orange cake recipe with a picture and simple step-by-step instructions.
- 200 g Buttermilk, natural
- 150 g Cane sugar, Demerara
- 62,5 g Melt butter
- 2 Pc. Eggs
- 200 g Spelled flour, type 630
- 1,5 tsp Tartar baking powder
- 0,5 tsp Food atron
- 20 g Desiccated coconut
- 0,5 Pkg. Orange peel
- 0,5 Pkg. Zest of an organic orange
- Icing sugar for dusting
- Mix the buttermilk with the sugar so that it dissolves nicely.
- Separate the eggs, set the egg whites aside in a bowl. Stir the two egg yolks into the buttermilk and sugar mixture.
- Slowly stir the melted but no longer hot butter into the buttermilk, sugar and egg yolk mixture. – Up to here everything can still be done with a whisk.
- Mix the weighed spelled flour with tartar baking powder, baking soda, orange peel and desiccated coconut.
- Use the mixer to beat the egg white that was set aside until stiff.
- Now add the flour mixture to the buttermilk mixture and stir with the mixer to form an even dough.
- Carefully fold in the whipped egg whites and place in a baking pan.
- Bake in the preheated oven (170 degrees upper / lower back) roughly in the middle for about 25 minutes.
- Before serving, sieve with powdered sugar.
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