Coconut Plum Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 3 egg (s)
- 175 g butter, room temperature
- 125 g suar
- 1 pinch (s) salt
- 200 g flour
- 2 teaspoons baking soda
- 3 tablespoon desiccated coconut
- 50 ml liqueur, (coconut liqueur)
- 500 g plum (s)
For the sprinkles:
- 2 egg whites
- 100 g suar
- 100 g desiccated coconut
- 2 tablespoon liqueur, (coconut liqueur)
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Wash and stone the plums. Put aside.
- Beat the eggs, butter, sugar and salt until light cream. Mix the flour, desiccated coconut and baking powder and fold in. Stir in coconut liqueur. Pour the dough into a greased springform pan (approx. 28 cm diameter) and smooth it out. Spread the plums on the dough.
- Mix the ingredients for the crumble together and heat while stirring, but do not boil. Then crumble the mixture over the plums.
- Bake the cake in a preheated oven at 175 ° C top / bottom heat for about 45 minutes. If the coconut crumble gets too dark towards the end of the baking time, you can cover the cake with aluminum foil.
- Tip: I often use egg whites for this type of crumble that was left over from making eggnog. I freeze that in portions. If there is no protein to use, I take 4 eggs. Two go completely into the batter, of the other two only the egg yolk. So nothing is left over.
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