Summary

Ingredients

For the dough:

• 250 grams sugar
• 1 pinch (s) salt
• 3 egg (s), size M
• 350 g flour
• 1 packet baking powder
• 300 ml buttermilk
• 1 orange (s), juice and zest it

For covering:

• 150 g desiccated coconut
• 100 g suar
• 200 ml cream
• 1 orange (s)
• 6 tablespoon orange juice

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Instructions

1. Rub the peel of an orange with a fine grater, put aside. Halve both oranges and squeeze out the juice, set aside.
2. For the dough, stir the eggs, sugar, a pinch of salt and the orange zest with the hand mixer for at least 5 minutes until very creamy. Mix the flour and baking powder and stir alternately with the buttermilk into the egg mixture until a homogeneous mixture is formed. Spread the dough on a baking sheet lined with baking paper.
3. Mix 100 g sugar with 150 g desiccated coconut and distribute evenly on the dough. Bake in the preheated oven at 180 ° C (gas level 2 - 3, fan oven at 160 ° C) on the 2nd rack from the bottom for 20 minutes until the coconut flakes have turned golden yellow. Don`t let it get too dark!
4. While baking, heat the whipped cream in a small saucepan and mix with 6 tablespoons of orange juice. After baking, spread the cream and orange mixture immediately with a tablespoon on the cake while it is still hot. Let the finished cake cool on the baking sheet and cut it into small pieces, preferably lukewarm, and serve.
5. Tip:
6. It is best to store leftovers in the refrigerator. The cake is easy to freeze. It also tastes wonderfully aromatic the next day and stays nice and juicy and fresh.