Plums – Coconut Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g plum (s)
- 4 medium egg (s)
- 150 grams flour
- 215 g suar
- 2 teaspoons lemon peel, grated
- 1 teaspoon, leveled baking powder
- 125 g mararine
- 2 tablespoon rum or 1- drops rum flavor
- 100 g desiccated coconut
Print Recipe
Pin Recipe Instructions
- Wash and stone the plums. Preheat the oven to 180 ° C and grease a springform pan or line it with baking paper. Separate 2 eggs, refrigerate the egg whites.
- Mix the flour with 125 g sugar, 1 teaspoon lemon zest and baking powder in the bowl. Add the margarine, 2 eggs, the egg yolks and the rum and mix everything into a smooth batter. Put the dough in the springform pan, smooth it out and cover with the plums. Bake for 30 minutes on top / bottom heat.
- In the meantime, put the desiccated coconut with 90 g sugar, 2 egg whites and 2 tablespoons water in a saucepan, stir everything and heat slowly, but do not bring to the boil! When the mixture is hot, remove the saucepan from the heat and stir in 1 teaspoon lemon zest.
- Carefully remove the cake from the oven and spread the coconut mixture evenly on it with a spoon, then put the cake back in the oven and bake for another 20 minutes until golden brown. Then remove and let cool on a wire rack.
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