Summary

Ingredients

• 250 g butter, room temperature
• 200 g suar, approx.
• 1 point vanilla sugar, (or 2 teaspoons homemade)
• 4 egg (s), size M, with size L only 3 eggs
• 1 pinch (s) salt
• 250 g flour
• 2 teaspoons, leveled baking powder
• 150 ml cream
• 100 ml Batida de Coco
• 50 g almond (s), chopped
• 100 g desiccated coconut
• powdered sugar

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Instructions

1. Grease a bundt pan well and dust with flour. Preheat the oven to 150 ° C with hot air.
2. Mix the butter, which is at room temperature, with the sugar, vanilla sugar and a pinch of salt until creamy, stir in the eggs one after the other (approx. 1/2 minute per egg). Add the batida de coco and cream and stir quickly into the butter-sugar-egg mixture with the sifted flour mixed with baking powder, the chopped almonds and coconut flakes.
3. Pour the dough into the mold and smooth it out. Bake the cake for about 35 minutes, then turn the temperature down to 130 ° C and bake for another 30 minutes. Please note the oven-specific properties! Make a stick test at the end of the baking time and bake the cake longer if necessary.
4. Let the cake cool in the tin for about 15 minutes, then turn it out onto a wire rack and let it cool completely. Before serving, sprinkle with powdered sugar.
5. Tips:
6. If you don`t have a Batida de Coco, you can alternatively use white rum. The mixing ratio of cream to alcohol can also be varied as desired. For children, leave out the alcohol completely and only use 250 ml of cream. Or use a coconut syrup instead of Batida, but then please reduce the amount of sugar accordingly!
7. If you like it even more coconut, you can of course coat the finished hoppy with a icing sugar Batida topping and sprinkle with coconut flakes.
8. Since the cake - well packaged and stored in a cool place - lasts for several days, it can be baked a few days before consumption, which also benefits its aroma development.