Mandarin coconut cake

Ingredients for 4 servings:

• 2 cans of tangerine(s)
• 300 g flour
• 1 packet of baking powder
• 100 g desiccated coconut
• 250 g powdered sugar, sifted
• 1 packet of vanilla sugar
• 1 lemon(s), the juice
• 200 ml sunflower oil
• 150 ml mandarin orange juice
• 5 eggs
• 4 tbsp chocolate shavings
• 2 tbsp desiccated coconut

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Fast and delicious

Drain the mandarins and reserve the juice. Preheat the oven to 180°C (top/bottom heat). Combine the flour and baking powder well, add the desiccated coconut, powdered sugar, vanilla sugar, oil, lemon juice, mandarin juice, and eggs. Using the whisk attachment of a mixer, mix everything together for about 2 minutes on high speed until a batter forms. Pour the batter onto a baking sheet lined with baking paper and spread the drained mandarins on top. Bake at 180°C (top/bottom heat) for about 25 minutes. While the cake is still hot, immediately sprinkle with chocolate and coconut shavings and let cool.