John Myers
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Quick Coconut Cake from Tray
The perfect quick coconut cake from tray recipe with a picture and simple step-by-step instructions.
Dough:
- Please only use cups of the same size!)
- 2 cups Sugar
- 3 Eggs
- 4 cups Flour
- 2 cups Buttermilk
- 1 Pck. Baking powder
Covering:
- 1 Cup Sugar
- 2 cups Desiccated coconut – hazelnuts also work
- 1 Pck. Vanilla sugar
- 200 ml Cream
- 150 g Butter
- Preheat the oven to 210 ° (without convection). Whip the sugar and eggs creamy until the sugar has dissolved.
- Mix the flour and baking powder, sieve and add to the egg and sugar mixture alternately with the buttermilk. Whip everything up vigorously and place on a greased baking sheet – possibly lined with baking paper.
- Mix the coconut flakes, sugar and vanilla sugar well and distribute evenly on the dough. Bake the tray in the oven and on the lowest rack for 15-20 minutes, until the cake is golden brown.
- In the meantime, heat the cream with the butter.
- As soon as the cake comes out of the oven, pour the hot (!!!) cream and butter mixture over it immediately. Distribute everything well and evenly. While it is cooling down, the cream / butter penetrates really nicely and because the dough was made with buttermilk and it is not allowed to bake too long, this cake is super juicy and there is a risk of addiction. It is very easy to bake and freeze in advance. Briefly heated in the microwave and it tastes like freshly baked …
- Due to the uncomplicated production method, but with a guarantee of success, this cake is also for all those who shy away from baking ……….. 😉
- The above quantity refers to “one baking sheet”. How many pieces you make out of it is up to you.
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