Coconut Cherry Cake

Summary

Ingredients

• 250 g butter, room temperature
• 250 grams sugar
• 6 egg (s)
• 150 grams flour
• 1 teaspoon Baking powder
• 4 tablespoon cocoa powder
• 2 glasses morello cherries
• 2 cups sour cream
• 2 cups whipped cream
• 1 ½ pack cream powder (paradise cream vanilla)
• 60 g butter, melted
• 4 tablespoon sugar
• 200 g butter, melted
• 200 g desiccated coconut
• 100 g suar
• Grease for the tin

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Instructions

1. For the bottom, stir the butter, which is at room temperature, with the sugar until frothy. Then gradually add the eggs. Finally stir in the flour, baking powder and cocoa powder. Place the dough on a greased tray and distribute it. Drain the cherries and spread them on the dough.
2. Bake in the preheated oven at 180 ° C for about 25-30 minutes.
3. For the topping, mix the sour cream, whipped cream, cream powder, sugar and 60 g melted butter with the whisk. Spread the cream on the cooled base.
4. Then the coconut crumbs are prepared. Mix 200 g melted butter with the desiccated coconut and sugar and sprinkle on the cake. Put the cake in a cool place for 2 hours before it is eaten.
5. Tip: You can bake the base the evening before.