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Hazelnut coconut cake without flour

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Ingredients for 1 servings:

  • 250 g butter
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 4 eggs
  • 400 g hazelnuts, ground
  • 100 g desiccated coconut
  • 3 tsp baking powder
  • some fat, for the mold
  • some desiccated coconut, for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

simple cake for a bundt pan

Preheat the oven to 180 degrees Celsius. Beat the eggs with the sugar and vanilla sugar until frothy. Stir in the butter. Mix the hazelnuts, desiccated coconut, and baking powder and stir in. Grease the Bundt pan and sprinkle with desiccated coconut. Pour in the batter and bake for about 50 minutes.

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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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