Description
Saftiger Buttermilchteig, durchzogen von zarter Kokosraspeln, trifft auf eine goldene, knusprige Zuckerschicht. Die cremige Sahnehaube verleiht dem Kuchen ein luftig-weiches Mundgefühl und exotisch-süßen Geschmack.
Ingredients
Scale
- 3 eggs
- 2 cups sugar (for the batter)
- 2 cups buttermilk
- 4 cups flour
- 1 ½ packets baking powder
- 2 cups shredded coconut
- 1 cup sugar (for the topping)
- 2 cups heavy cream
Instructions
- Preheat your oven to 140°C (284°F). Grease a large baking sheet or a deep baking tray (also known as a ‚Fettpfanne‘). Set aside.
- Prepare your measuring cup or beaker: for this recipe, use a cup or beaker with a 200 ml capacity for all measurements to ensure accuracy.
- In a large mixing bowl, combine the eggs and 2 cups of sugar. Beat with an electric mixer or whisk until the mixture is creamy and slightly pale.
- Add the buttermilk to the egg-sugar mixture and mix well until fully incorporated.
- Gradually add the flour and baking powder to the wet ingredients, stirring continuously. Mix until you achieve a smooth, lump-free batter.
- Pour the prepared batter into the greased baking tray. Use a spatula to spread the batter evenly and smooth the surface.
- In a separate bowl, mix the shredded coconut with 1 cup of sugar. Stir until the coconut is evenly coated with sugar.
- Sprinkle the coconut-sugar mixture evenly over the surface of the batter in the baking tray, covering the batter completely.
- Place the tray in the preheated oven and bake for about 30 minutes. The cake should rise and the topping should begin to turn lightly golden.
- Remove the cake from the oven. Immediately, while the cake is still hot, evenly pour the 2 cups of heavy cream over the entire surface of the cake. The cream will soak into the cake, making it extra moist.
- Allow the cake to cool completely in the tray. The topping will set as the cake cools and the cream is absorbed. Once fully cooled, cut into squares and serve.
Notes
For best results, use a cup or beaker with a 200 ml capacity for all measurements. The cake can be stored in an airtight container and tastes even better the next day, as the flavors meld together and the texture becomes even moister. If you prefer a less sweet cake, you can slightly reduce the amount of sugar in the batter or topping. This cake is perfect for parties or gatherings, as it can be made in advance and serves many guests.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
