Summary

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

1. Wash and stone the plums. Put aside.
2. 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.
3. Mix the ingredients for the crumble together and heat while stirring, but do not boil. Then crumble the mixture over the plums.
4. 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.
5. 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.