Summary

Ingredients

• 3 cup / s sugar
• 2 cup buttermilk
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 3 egg (s)
• 4 cup flour
• 1 packet baking powder

For covering:

• 1 bag desiccated coconut
• 0.5 ½ cup sugar

For the cast:

• 1 cup cream
• 150 g butter

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Instructions

1. 1 cup holds 125 ml.
2. Dough:
3. 3 cups of sugar, 1 prs. Salt, 2 cups buttermilk, 1 pä. Mix the vanilla sugar and 3 eggs together well.
4. 4 cups of flour with 1 pä. Mix the baking powder and mix well with the other ingredients.
5. Pour this rather liquid dough onto a baking sheet lined with baking paper.
6. A good 1/2 cup of sugar with 1 pä. Mix the coconut flakes and distribute evenly on the dough with a tablespoon.
7. Bake at 200 ° C (gas level 3 - 4) on the middle rack for approx. 20 - 30 minutes, until the coconut flakes are evenly golden brown.
8. While baking, bring 150 g butter to the boil together with a mug of cream.
9. Use a tablespoon to spread this mixture evenly (also around the edges) on the finished, still hot cake.
10. Let the cake cool completely on the baking sheet and cut into small pieces for serving.
11. PS .: I always use a normal coffee cup from my service and fill it up to the top. (A mug with a handle would be too big).
12. The cake rises really well.
13. The cream mixture makes the cake so particularly juicy!
14. So far it has been THE hit at every party. Can be stacked and transported wonderfully and stays fresh for at least a week in aluminum foil or Tupperware.
15. Better to store in the refrigerator in warm weather.