Coconut Cake
If you love coconut, you will definitely enjoy this cake. It is very juicy and tender, and it impresses with its intoxicating aroma and divine taste.
Details
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 8
Ingredients
Cake
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150 g Butter, unsalted
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100 g Sugar, white
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1 bag Sugar, white
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4 pieces Egg, fresh
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100 g Coconut, flakes
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100 g Wheat flour, white, multi-purpose
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0.5 bags Baking powder
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1 pinch Salt, table
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3 spoons Milk, whole milk
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3 spoons Jam, apricot
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2 spoons Alcohol, Rum
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4 spoon Coconut, flakes
Steps
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Preheat the oven to 180 degrees Celsius. Lightly grease a deep rectangular baking pan (30 x 10 cm) with butter and line it with baking paper. In a bowl, mix the flour, baking powder, and salt.
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Using an electric mixer, cream the softened butter and both types of sugar until fluffy. Gradually add the eggs one by one to the creamed mixture (mixing each for about 30 seconds). Sift the dry ingredients over the mixture and add the coconut flour. Reduce the mixer speed to the lowest setting and start mixing. Add a little milk if needed and mix until you get a uniform and thick batter.
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Evenly spread the batter into the prepared baking pan and smooth the top. Bake the cake in the preheated oven for 35 to 40 minutes. The cake is done when a skewer inserted into the center comes out clean.
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Let the baked cake cool in the pan for 10 minutes, then remove it from the pan using the baking paper and let it cool completely on a wire rack.
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In a small bowl, mix the marmalade and rum. Spread the mixture over the cooled cake and sprinkle with coconut flour before serving.
Nutrition Information (Per 100g)
- Calories: 355.94 kcal
- Fat: 22.26 g
- Saturated Fat: 14.42 g
- Carbohydrates: 31.6 g
- Sugars: 15.69 g
- Protein: 5.54 g
- Fiber: 0.23 g
Advice
Instead of white rum, you can use dark rum. Coconut flour gains a more pronounced flavor if lightly toasted in a dry pan.