John Myers
Eggnog Coconut Cake
The perfect eggnog coconut cake recipe with a picture and simple step-by-step instructions.
Also:
- 75 g Desiccated coconut
- 4 tsp Baking powder
- 1 packet Vanilla sugar
- 200 g Powdered sugar
- 225 ml Advocaat
- 25 ml Coconut syrup z. B. from Monin
- 200 ml Sunflower oil
- 5 Pc. Eggs
- Desiccated coconut and fat for the cake pan
- Chocolate icing white or dark
- Coconut chips
- Mix the flour, desiccated coconut and baking powder in a mixing bowl. Add all the other ingredients and stir well with the whisk of the hand mixer for about 2 minutes at the highest level.
- Fill the very liquid dough into a greased Guglhupf pan sprinkled with desiccated coconut and bake in the preheated oven on the middle shelf at 180 degrees top / bottom heat (or 160 degrees convection) for about 50 – 55 minutes.
- Then let it cool in the mold for at least 15 minutes. Remove from the mold and let it cool down. Cover with a chocolate icing and sprinkle with coconut chips (before roasting briefly in a pan without fat). You can simply dust the cake with powdered sugar or cover it with a powdered sugar coconut glaze 🙂
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