Regina's moist coconut cake

Ingredients for 1 servings:

• 65 g desiccated coconut
• 200 g flour
• 50 g cornstarch
• 5 drops of flavoring (vanilla), 150 g butter, very soft
• 150 g sugar
• 1 packet of vanilla sugar
• 3 eggs, separated
• ½ pack of baking powder
• 300 ml buttermilk or milk
• 2 tbsp quark (low-fat quark), also works without
• 2 tbsp applesauce (can be used without)
• 100 g chocolate shavings (milk)
• 1 pinch of salt
• 1 pinch of cinnamon
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with buttermilk, super juicy

Separate the eggs. Beat the egg whites with a pinch of salt and the vanilla sugar until stiff peaks form. Then chill briefly. Briefly mix the flour with the cornstarch, desiccated coconut, cinnamon, baking powder, and chocolate shavings and set aside. Beat the egg yolks in a bowl with the sugar until light and creamy. Add the softened, but not runny, butter and vanilla extract. Continue beating vigorously. Carefully add the (butter)milk. Now add the quark and applesauce a spoonful at a time and continue beating vigorously. Add the flour mixture and mix only until the flour is well combined with the wet ingredients. Finally, carefully fold in the beaten egg whites. Pour the mixture into a well-greased Bundt cake pan (any other pan will do). Bake in a preheated oven at 185°C (top/bottom heat) or 165°C (fan oven) for approximately 50-60 minutes. (Since every oven heats differently, baking time can vary. It’s important to do a skewer test. If no batter sticks to the skewer, the cake is done.) After the baking time is over, let the pan rest in the open oven. After about 10-15 minutes, remove it and carefully turn it out! My grandma’s original recipe used milk instead of buttermilk and only quark. The applesauce and quark can be omitted, though. If you don’t like it too sweet, you can reduce the sugar content!