Yes, this coconut cake looks delicious! This is due on the one hand to the simple, traditional preparation, on the other hand, of course, the form used, but we'll talk about that later, so a little patience.
Coconut cake is always a good thing and even if the weather in May 21 has not yet shown its best side, yet, we know: the warm temperatures are just around the corner! And just when it gets warmer outside a coconut cake is just something that brings a certain "freshness". Therefore, I would say, enough of the long words, let's take a look at the ingredients list:
- 250g butter
- 250g sugar
- 1 pk vanilla sugar
- 4 eggs
- 100g coconut flakes
- 400g flour
- 1 pk baking powder
- 100ml coconut milk
- 25ml normal milk (if you don't have coconut milk, you can also use 125ml normal milk)
The coconut milk brings extra coconut flavor in our cake, but who has none at hand, the cake can also be prepared with normal milk, no problem. The taste is still super!
And that brings us to the preparation:
- We put the room-warm butter, sugar and vanilla sugar in a bowl and mix well.
- Then we gradually add the eggs, stirring each egg for at least 30 seconds.
- Then add the coconut flakes, but again not all at once, divide into 3 - 4 portions, so we make sure that they are really distributed throughout the dough.
- We mix the flour with the baking powder and sift it into our mixing bowl with the other ingredients.
- We now briefly fold in the flour until it is well combined with the other ingredients.
- We mix the coconut milk with the normal milk, if you only use normal milk, this step is of course omitted.
- We now add the milk to the dough in sips, stirring constantly.
- The dough is ready and we prepare a mold. Either you look below at the mold I used, alternatively you can of course use a springform pan. Just rub it with some oil or use a baking separator.
- Fill the dough into the form and smooth it out.
- We bake the cake at 170° convection for 50 - 60 minutes - make sure to test it!
- Let the cake cool a little, then remove from the mold. Decorate as desired!
BUY THIS BAKING-FORM ON AMAZON! CLICK THE PICTURE!
I've already said so much about the mold that I used here. The really has an ingenious pattern, the spiral is practically embossed in the cake, so you can fill this later, for example, with white or normal chocolate and then sprinkles or toasted coconut "stick". This works really great and makes the cake a real eye-catcher. Who is looking for the form for themselves or as a gift, just click the picture above and you'll get directly to Amazon.
And of course I have again for this recipe an instruction video that I do not want to withhold from you:
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