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Eggnog coconut cake

updated

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Ingredients for 1 servings:

  • 250 g flour
  • 250 g desiccated coconut
  • 1 sachet of baking powder
  • 2 bags of vanilla sugar
  • 1 pinch of salt
  • 750 ml eggnog
  • Fat and flour for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Very easy

Simply mix all the dry ingredients together and then add the eggnog. Depending on how runny the eggnog is, you’ll need a little more or less. (You can also use milk instead of eggnog (pay attention to the batter consistency!). Of course, you can also replace the coconut with ground nuts, for example, so it’s very versatile.) Grease and flour the cake pan, pour in the batter, and then bake in a preheated oven at 180°C for about 50 minutes (+/- depending on the cake pan).

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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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