John Myers
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Moist Coconut Cake with Tonka Bean
The perfect moist coconut cake with tonka bean recipe with a picture and simple step-by-step instructions.
dough
- 2 Eggs
- 180 g Muscovado sugar
- 1 pinch Salt
- 1 tbsp Homemade vanilla sugar
- 1 Pck. Baking powder
- 265 g Flour
- 200 ml Buttermilk
Covering
- 100 g Desiccated coconut
- 2 tbsp Raw cane sugar
molding
- 100 g Butter
- 150 ml Cream
- 0,5 Tonka bean, finely grated
- First, line a small springform pan with baking paper and grease the edge well and sprinkle with breadcrumbs and preheat the oven to 180 degrees.
- Beat the muscovado sugar with the two eggs and a pinch of salt until frothy, the sugar should have completely dissolved. Mix the flour with the baking powder and then alternately add to the egg mixture with the buttermilk, the dough should be nice and fluffy.
- Then fill the dough in a springform pan and distribute the desiccated coconut on top of the dough and sprinkle the raw cane sugar over it and then bake on the middle shelf for 40 – 45 minutes.
- 10 minutes before the end of baking, bring the butter with the cream and the tonka beans to a boil in a saucepan. Then take the cake out of the oven (stick test) and spread the cooked cream mixture over the hot cake with a spoon. Let the cake cool completely and then remove it from the springform pan.
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