Coconut Bee Sting Sheet Cake - especially juicy
Time
Preparation time: 20 min.
Cooking or baking time: 25 min.
Total preparation time: 45 min.
The other day I baked one of my favorite cakes, this very delicious and especially juicy coconut bee sting cake.
The recipe I have taken from my mom and it comes from her mother, so my grandma. Gladly I'll tell it to all Backfreudigen who like such cakes - he is simple and made very fast!
ingredients
For the dough:
- 140 g of butter
- 120 g of sugar
- 1 pck of vanilla sugar
- 3 eggs
- 250 g flour
- ½ pck of baking soda
- 1 teaspoon soda
- 150 g of sour cream
For covering:
- 250 g butter
- 180 g of sugar
- 1 pck of vanilla sugar
- 200 grams of grated coconut
- 4-5 tablespoons milk
- 200 ml of cream
When you have it all together, you can start.
preparation
- For the bottom of the dough, warm the room-warm butter with the sugar, vanilla sugar and the eggs with a hand mixer, then add the sifted flour mixed with the baking powder and soda in portions and stir well every time. Finally, the Schmand is stirred. Then spread the dough evenly on the greased or lined with baking paper (my plate is 28 x 40 cm).
- The oven is heated to 200 degrees top / bottom heat or 180 degrees (I usually take top / bottom heat).
- Now heat the butter for the topping in a saucepan over a moderate heat; when it has melted, add sugar, vanilla sugar, grated coconut and milk and stir well. After the coating has cooled slightly, distribute it evenly on the bottom of the dough and the tin can now be placed in the preheated oven.
- After about 20-25 minutes, the cake is ready baked, you take it out and immediately pour the liquid cream evenly over the still be called! Cake, so it absorbs very quickly and the cake is so wonderfully juicy. Then just let cool and serve or enjoy yourself!
Good Appetite!!
