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Coconut buttermilk cake

updated

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Ingredients for 1 servings:

  • 2 eggs
  • 80 g sugar
  • 280 ml buttermilk
  • 250 g wheat flour
  • 1 packet of baking powder
  • 40 g coconut flakes
  • 1 packet of vanilla sugar
  • 50 ml milk
  • 50 ml coconut milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

wonderfully juicy

Preheat the oven to 160°C (top/bottom heat) and line a 26cm springform pan with baking paper. Beat the eggs with the sugar until frothy, then stir in the flour, baking powder, and buttermilk. Pour the mixture into the springform pan. Mix the coconut flakes with the vanilla sugar and spread over the batter. Bake the cake in a hot oven for 30 minutes (refer to your oven’s instructions). Do the toothpick test! Thoroughly mix the milk and coconut milk and drizzle over the still-hot cake. The liquid will absorb and ensure the cake is wonderfully moist.

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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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