Coconut Cake with Mandarin Oranges

When youre heading out for a picnic, celebrating a childs birthday, or need an idea for a quick and delicious Sunday dessert, this recipe for coconut cake with mandarin oranges will come in handy. The cake is juicy and very tasty. If you dont have mandarin oranges in syrup, you can prepare the dessert with some other preserved fruit.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Biscuit

  • 125 g Butter, unsalted

  • 150 g Sugar, white

  • 3 pieces Egg, fresh

  • 250 g Wheat flour, white, multi-purpose

  • 2 teaspoons Baking powder

Cream

  • 200 g Sour cream

  • 3 spoons Oil, vegetable oil, canola

  • 5 bag Pudding, vanilla

  • 1 piece Egg, fresh

  • 120 g Sugar, white

Crumble

  • 1 piece Egg, fresh

  • 1 spoon Milk, whole milk

  • 200 g Coconut, flakes

  • 3 cans Peach, compote

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease and flour a deep rectangular baking dish (approximately 20 x 30 cm in size). Sift the flour and baking powder into a bowl and mix them well.

  2. In another bowl, cream the softened butter and sugar together. Gradually add the eggs, one at a time, to the mixture. Finally, slowly mix in the flour and baking powder.

  3. Pour the batter into the baking dish and spread it evenly over the entire surface, smoothing the top. Bake in the preheated oven for 20 minutes.

  4. Meanwhile, prepare the remaining ingredients. Drain the mandarin oranges well in a colander. Mix the cream, oil, pudding powder, egg, and sugar into a smooth mixture. Beat the remaining egg and mix it with milk, then add the coconut flour to form a thick and compact mixture.

  5. Spread the drained mandarin oranges over the baked sponge cake and cover them with the pudding cream. Sprinkle or spread the coconut and egg mixture on top. Cover the baking dish with aluminum foil and return it to the preheated oven for another 20-25 minutes. About 10 minutes before the end of baking, remove the foil to allow the coconut layer on top to turn golden brown and crisp.

  6. Let the baked cake cool completely. Before serving, cut it into pieces, plate it, and offer it to your guests.

Nutrition Information (Per 100g)

  • Calories: 197.54 kcal
  • Fat: 6.57 g
    • Saturated Fat: 4.02 g
  • Carbohydrates: 32.45 g
    • Sugars: 24.99 g
  • Protein: 2.09 g
  • Fiber: 0.67 g