Tipsy Coconut Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 200 g suar
- 1 packet vanilla sugar
- 200 g mararine
- 200 g flour
- 0.5 ½ pack baking powder
- 100 g fruit mix, candied, (lemon peel, aranzini, cherries)
- 100 g desiccated coconut
- 6 tablespoon liqueur, (coconut liqueur)
- Margarine, for the baking pan
- Flour, for the baking pan
Print Recipe
Pin Recipe Instructions
- The eggs should have a total weight of 200 g (use one more egg if necessary); for an alcohol-free variant, replace the liqueur with milk or orange juice.
- Mix the eggs with sugar and vanillin until frothy, then stir in the room temperature margarine - it should be a creamy mixture.
- Mix in the flour, baking powder and the candied fruits, loosen up the mixture with the liqueur (or other liquid), and finally mix in the coconut flakes.
- Bake in a greased, floured baking pan at 175-180 ° C on the lower rack for about 50 minutes until golden brown.
- Well cooled, the cake can be decorated with heated apricot jam and coconut flakes as the mood takes you.
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