Summary

Ingredients

For the dough:

• 4 egg (s)
• 250 grams sugar
• 1 packet vanilla sugar
• 125 g butter
• 150 ml mineral water
• 250 g flour
• 3 teaspoons, leveled baking powder
• 50 g desiccated coconut

For the cream:

• 600 ml whipped cream, fresh
• 2 packs cream stabilizer
• 2 cups sour cream
• 300 g block chocolate or couverture, white
• 150 g desiccated coconut

Print Recipe Pin Recipe

Instructions

1. Preheat oven to 160°C (325°F) with fan-forced air, or 180°C (350°F) with top and bottom heat.
2. In a large bowl, beat soft butter, sugar, and vanilla sugar together for 2–3 minutes until pale and frothy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in mineral water, flour, baking powder, and desiccated coconut until just combined.
5. Spread the dough evenly onto a baking sheet lined with baking paper and place on the 2nd shelf from the bottom of the oven.
6. Bake for 25 minutes until golden brown.
7. Let the cake cool in the pan for 5–10 minutes, then turn out onto a wire rack to cool completely.