Summary

Ingredients

For the dough:

• 125 g butter soft
• 125 g suar
• 1 packet vanilla sugar
• 4 egg (s)
• 1 pinch (s) salt
• 100 g flour (wheat flour)
• 60 g desiccated coconut
• 1 teaspoon Baking powder

For the filling:

• 5 tablespoon jam (sour cherry jam)
• 500 ml whipped cream
• 2 packs cream stabilizer
• 0.5 teaspoon ½ cinnamon
• Desiccated coconut for sprinkling
• powdered sugar

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Instructions

1. Roast the coconut flakes in a dry pan until light brown, stirring constantly, pour onto a plate and allow to cool.
2. (Mix the butter with a hand mixer with a whisk on the highest setting until smooth, gradually stir in the sugar, vanilla sugar and salt and stir until a thickened mixture is formed. Gradually stir in the eggs. Mix the flour with the baking powder, sieve and spoon up Mix in at medium speed, then stir in the desiccated coconut.
3. Pour the dough into a greased springform pan, smooth it out and put the form on the grid in the oven preheated to 175 degrees. Bake for about 30 minutes.
4. Cut through the cooled soil once. Brush the bottom with jam.
5. Whip the cream for 1/2 minute, sprinkle with cinnamon and cream stiffener, whip the cream until stiff and spread half of the whipped cream on the bottom of the cake. Put more cream in the middle to cover the top of the cake and brush the cake with the rest of the whipped cream. Sprinkle all over with the desiccated coconut and dust with powdered sugar just before serving.