John Myers
Tangerine Coconut Cake – Nice and Juicy
The perfect tangerine coconut cake – nice and juicy recipe with a picture and simple step-by-step instructions.
- 4 Cans (a 31 ml) Mandarin oranges
- 275 g Soft butter (or margarine)
- 300 g Sugar
- 1 packet Vanilla sugar
- 7 piece Eggs size M
- 375 g Flour
- 1 packet Baking powder
- 20 g Cocoa
- 100 ml Milk (approx. 100 ml)
- 200 g Schwand (or Creme Fraiche)
- 125 g Desiccated coconut
- Grease for the tin
- Drain the tangerines well. Mix 225 g butter, 125 g sugar and vanilla sugar until creamy, preferably with a food processor. Then gradually add 4 eggs and stir. Mix the flour, baking powder and cocoa in another bowl. Then stir in the milk alternately.
- Spread the dough on a greased baking sheet. Spread the mandarins on top. Pre-bake in a preheated oven at 200 ° for 20 minutes. (Convection 175 degrees, gas level 3)
- For the sour cream sauce, stir together 3 eggs, 75 g sugar and sour cream. In another bowl, mix 100 g sugar and the desiccated coconut. Cut 50 g butter into flakes.
- Take the cake out of the oven and pour the sour cream over it. Then sprinkle the coconut-sugar mixture on top and distribute the flakes of butter. Bake the cake for about 20 minutes.
- I baked the cake in the evening, put it in the fridge overnight and took it to the office the next day. My colleagues were really happy, it was delicious.
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