Coconut buttermilk cake

Ingredients for 1 servings:

• 3 cups sugar
• 2 cups buttermilk
• 1 pinch of salt
• 1 packet of vanilla sugar
• 3 eggs
• 4 cups flour
• 1 packet of baking powder
• 1 bag of desiccated coconut
• ½ cup sugar
• 1 cup of cream
• 150 g butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

baked on a tray – wonderfully juicy

1 cup holds 125 ml. Batter: Mix 3 cups sugar, 1 pinch of salt, 2 cups buttermilk, 1 packet of vanilla sugar, and 3 eggs together well. Mix 4 cups flour with 1 packet of baking powder and mix well with the other ingredients. Pour this fairly runny batter onto a baking sheet lined with baking paper. Mix 1/2 cup sugar with 1 packet of coconut flakes and spread evenly over the batter with a tablespoon. Bake at 200°C (gas mark 3-4) on the middle shelf for approx. 20-30 minutes, until the coconut flakes are evenly golden brown. During baking, bring 150 g butter and a cup of cream to a boil. Use a tablespoon of this mixture to spread evenly (including the edges) over the baked, still-hot cake. Allow the cake to cool completely on the baking sheet and cut into small pieces to serve. P.S.: I always use a regular coffee mug from my service and fill it to the top. (A mug with a handle would be too big.) The cake rises really well. The cream mixture makes the cake extra moist! It’s been a hit at every party so far. It’s easy to stack and transport, and it stays fresh for at least a week in aluminum foil or a Tupperware container. In warm weather, it’s best to keep it in the refrigerator.