Low-sugar coconut cherry cake

Ingredients for 1 servings:

• 250 g butter, room temperature
• 100 g sugar
• 6 eggs
• 150 g flour
• 4 tbsp cocoa powder
• 1 tsp baking powder
• 300 g sour cherries, frozen, unsweetened or fresh cherries
• 1 cup sour cream
• 1 cup whipped cream
• 1 packet of cream powder (paradise cream vanilla)
• 30 g butter, melted
• 2 tbsp sugar
• 100 g butter, melted
• 100 g desiccated coconut
• 50 g sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours

For the base, cream the room-temperature butter with the sugar until fluffy. Then gradually add the eggs. Finally, stir in the flour, baking powder, and cocoa powder. Pour the batter onto a greased baking sheet and spread it out. Drain the cherries and scatter them on top of the batter. Bake in a preheated oven at 180°C (convection oven) for approx. 25-30 minutes. For the cream, whisk together the sour cream, heavy cream, cream powder, sugar, and melted butter. Spread the cream onto the cooled base. Then prepare the coconut sprinkles. To do this, mix the melted butter with the desiccated coconut and the sugar. Sprinkle onto the cake and refrigerate for 2 hours before serving. Tip: You can bake the base the night before. Note: I have already replaced the sugar with erythritol, which works well too. A gluten-free version also works using a suitable flour mix for cakes.