John Myers
Mandarin Coconut Liqueur Cake
The perfect mandarin coconut liqueur cake recipe with a picture and simple step-by-step instructions.
- 200 g Sugar
- 250 g Butter
- 1 packet Bourbon vanilla sugar
- 5 piece Egg
- 350 g Flour
- 1 packet Baking powder
- 50 g Food starch
- 200 g Coconut flakes
- 1 Can Tangerine tinned small
- 1 tsp Grated lemon peel
- 4 tbsp Coconut liqueur
- 1 some Vanilla powdered sugar
- Each of you can take a piece of this mandarin coconut liqueur cake. Thank you for letting me learn so much from you over the past 3 years. Thanks for the many congratulations on the 3 year old. Unfortunately the cake is two days late. because I was still in rehab.
- Mix the sugar, butter, vanilla sugar and eggs into a creamy batter.
- Then stir in the flour mixed with baking powder, cornstarch, lemon zest, coconut liqueur and coconut flakes.
- If you like, you can add some tangerine juice.
- Finally fold in the drained mandarins.
- Pour the dough into a greased loaf pan and bake at 180 degrees for approx. 65.
- To prevent the dough from getting too dark, cover it approx. 10 minutes before the end of baking. Finally sprinkle with the powdered sugar.
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