Buttermilk coconut cake with cherries

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 1 glass (720 ml) Cherries
  • 400 g Butter or margarine
  • 400 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 7 Eggs (size M)
  • 250 g Buttermilk
  • 500 g Flour
  • 1 1/2 packs Baking Powder
  • 100 g Coconut flake
  • 100 g Whipped cream
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Drain the cherries well in a sieve. In a bowl, mix the fat, 350 g sugar, vanillin sugar and salt until creamy with the whisks of the hand mixer. Stir the eggs one after the other into the fat-sugar mixture.

  2. 2

    Stir in buttermilk as well. Mix flour and baking powder and stir into the mixture quickly. Grease a fat pan of the oven (36 x 41 cm) and dust with flour. Add the dough and smooth it down.

  3. 3

    Spread cherries on top.

  4. 4

    Mix the grated coconut and 50 g sugar and spread it on the cherries. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Cover with aluminium foil if the cake turns brown too quickly.

  5. 5

    Remove and sprinkle with whipped cream. Let it cool down on a cake rack. Whipped cream tastes good with it.

Nutrition Facts

KCAL
340 kcal
CARBS
36 g
FATS
20 g
PROTEINS
5 g