Buttermilk Coconut Cake with Cherries
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 glass morello cherries
- 3 egg (s)
- 3 tablespoons water
- 250 grams sugar
- 1 packet vanilla sugar
- 400 g flour
- 1 packet baking powder
- 360 g buttermilk
- 100 g desiccated coconut
- 50 grams sugar
- 1 cup cream
- 100 g butter
Print Recipe
Pin Recipe Instructions
- Drain the cherries. Beat eggs, sugar, vanilla sugar and water until frothy. Sieve the flour and mix with baking powder, add to the egg mixture. Stir in the buttermilk as well. Briefly beat again on the fastest setting with the hand mixer.
- Fill onto a baking sheet (approx. 35 x 30 cm) lined with baking paper and smooth it out. Spread the cherries on top and let them sink in a little. Finally, mix the desiccated coconut with sugar and sprinkle evenly on the dough. Bake in a preheated oven at 175 ° C for 20-25 minutes until golden brown.
- Cut the butter into pieces and place in a measuring cup with the cream. Heat in the microwave, stir (do not boil) with the whisk and pour onto the hot cake. Then let cool a little and cut into 30 pieces.
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