Eggnog and coconut wreath

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 250 ml Sunflower oil
  • 250 ml Egg liqueur
  • 200 g Icing sugar
  • 1 package Vanillin sugar
  • 50 g Coconut flake
  • 5 Eggs (size M)
  • 175 g Flour
  • 75 g Cornstarch
  • 1 package Baking Powder
  • 150 g white couverture
  • 50 g Dark chocolate coating
  • 5 g Coconut oil
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Mix oil, egg liqueur, icing sugar, vanilla sugar, grated coconut and eggs with the whisk of the hand mixer. Mix flour, starch and baking powder and stir into the mixture. Pour the dough into a greased and flour-spreaded ring cake tin (2 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes. Take the cake out of the oven, let it cool down for 10 minutes and turn out onto a cake rack.

  2. 2

    Let the cake cool down. Coarsely chop the couverture separately and melt in a bowl over a warm water bath. Dissolve coconut oil in the white couverture. First partially cover the cake with the white couverture, then add the dark couverture by the spoonful. Chill the cake for 30-45 minutes

  3. 3

    1 1/2 hours waiting time

Nutrition Facts

KCAL
330 kcal
CARBS
29 g
FATS
20 g
PROTEINS
4 g