Cherry – Coconut – Box Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 glass cherry (s)
- 200 g flour
- 250 g butter
- 200 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 0.5 ½ lemon (s), untreated, grated zest
- 4 egg (s)
- 100 g cornstarch
- 100 g desiccated coconut
- 2 teaspoons baking soda
- 100 ml coconut milk
- 150 g powdered suar
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Drain the cherries on a sieve. Mix with 2 tablespoons of flour. Mix the soft butter, sugar, vanilla sugar, lemon zest and salt until foamy. Mix in eggs and 4 tablespoon cornstarch alternately. Mix the remaining flour and cornstarch, desiccated coconut and baking powder and add to the fat and egg mixture with 75 ml coconut milk and stir briefly. Fold in the cherries.
- Put the dough in a greased loaf tin (30 cm) sprinkled with breadcrumbs and smooth it out. Bake in a preheated oven at 170 degrees for approx. 50 minutes. Then leave to cool in the mold for approx. 10 minutes.
- Mix together powdered sugar, lemon juice and remaining coconut milk. Turn the cake out of the pan and spread the topping while it is still hot. Let cool down.
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