Vanilla marble cake with coconut

Ingredients for 1 servings:

• 175 g flour
• 3 packs of pudding powder, vanilla flavor or
• 125 g starch flour
• 2 tsp baking powder
• 2 packets of vanilla sugar
• 175 g sugar
• some flavoring (vanilla) or pulp of a vanilla pod
• 75 g butter
• 100 g chocolate, white
• 50 g applesauce
• 100 ml milk or buttermilk
• 2 eggs
• 1 pinch of salt
• 1 tbsp cocoa powder
• 50 g desiccated coconut

Instructions

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

Mix the flour with the pudding powder or starch, baking powder, and coconut flakes. Set aside. Gently melt the butter and coarsely chopped chocolate in a small saucepan over the lowest heat, stirring constantly. Let cool briefly. In a large bowl, beat the eggs with salt, vanilla sugar, sugar, and vanilla essence until light and creamy. This can take up to 5 minutes, depending on the power of your appliance. Now, gradually add the butter and chocolate mixture and continue beating vigorously. Add the applesauce and milk or buttermilk and continue beating briefly on the lowest heat. Finally, add the flour and starch mixture and mix until the flour is well combined with the wet ingredients. Take 1/3 of the batter and mix it well with the cocoa powder and 1-2 tablespoons of milk. Alternate the light and dark batters into a well-greased bundt pan. If you like, you can fork to make a few patterns in the batter, but don’t mix too vigorously, or the batter will combine too much. Place the tin on the middle rack of a preheated oven at 180°C conventional or 165°C fan-assisted oven for 40-45 minutes (test with a skewer). Turn off the oven and let the cake rest for a good 15 minutes with the oven door slightly ajar. Only then remove the cake from the oven and either let it cool in the tin or turn it out. The cake has a delicate vanilla aroma and the coconut flakes give it a special touch. It is very light and airy and keeps fresh for a long time. The applesauce makes it very moist, despite the small amount of butter! If you don’t want to open a jar, you can grate an apple into the cake or use 50g more butter.