Buttermilk Cake with Almond – Coconut
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 4 cup flour
- 1 ½ cup sugar
- 2 cup buttermilk
- 1 ½ pack baking powder
- 1 packet vanilla sugar
- 2 egg (s)
- 1 pinch (s) salt
- 100 g almond slivers
- 200 g desiccated coconut
- 1 packet vanilla sugar
- 1 cup sugar
- 2 cups sweet cream
Print Recipe
Pin Recipe Instructions
- Mix the first 7 ingredients together and place on a greased baking sheet. Mix the almond slivers, coconut flakes and the sugar in a bowl and distribute evenly on the dough. You can also use just almonds, then double the amount, or just coconut flakes.
- Bake at 180 degrees for about 20 minutes.
- Then pour the liquid cream onto the hot cake. Let cool down.
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