Yammy coconut cake So Delicious
Ingredients
For 10 pieces
125 g soft butter,
plus 2 tablespoons butter, softened
400 g rhubarb
100 g of sugar,
plus 4 tablespoons sugar
First Vanilla sugar
Salt
3 eggs,
150 g flour
1 teaspoon cream of tartar
50 g grated coconut
50 ml of milk
1 tbsp icing sugar
Preparation
1. Preheat oven to 180 degrees (fan oven 160 degrees). A springform pan bottom (26 cm diameter) strung with baking paper. The base and sides with 1 tablespoon softened butter baste. Rhubarb clean and cut into 2 inch pieces. Distribute into the springform pan. Distribute 4 tablespoons sugar and 1 tablespoon butter in small pieces over.
2. Beat the remaining butter, sugar, vanilla sugar and 1 pinch of salt with the hand mixer beaters min. 8 min. Foamy. Add eggs one per 1/2 min. Stir. Flour, baking powder and grated coconut mix, stir quickly with the milk into the egg mixture.
3. Divide the dough over the rhubarb and in a hot oven on the rack in the lower third of the oven for 40 minutes. Bake. Leave for 15 minutes. Cool in springform pan. Then loosen the cake edge with a palette and remove the springform pan edge. Place a serving plate upside down on the cake and this fall it carefully. Remove the springform pan bottom. With a bit of powdered sugar sprinkled best served lukewarm.
Eat Quotes
<<<< If it's your job to eat a frog, it's best to do it first thing in the morning. And If it's your job to eat two frogs, it's best to eat the biggest one first. >>>>
Ingredients
For 10 pieces
125 g soft butter,
plus 2 tablespoons butter, softened
400 g rhubarb
100 g of sugar,
plus 4 tablespoons sugar
First Vanilla sugar
Salt
3 eggs,
150 g flour
1 teaspoon cream of tartar
50 g grated coconut
50 ml of milk
1 tbsp icing sugar
Preparation
1. Preheat oven to 180 degrees (fan oven 160 degrees). A springform pan bottom (26 cm diameter) strung with baking paper. The base and sides with 1 tablespoon softened butter baste. Rhubarb clean and cut into 2 inch pieces. Distribute into the springform pan. Distribute 4 tablespoons sugar and 1 tablespoon butter in small pieces over.
2. Beat the remaining butter, sugar, vanilla sugar and 1 pinch of salt with the hand mixer beaters min. 8 min. Foamy. Add eggs one per 1/2 min. Stir. Flour, baking powder and grated coconut mix, stir quickly with the milk into the egg mixture.
3. Divide the dough over the rhubarb and in a hot oven on the rack in the lower third of the oven for 40 minutes. Bake. Leave for 15 minutes. Cool in springform pan. Then loosen the cake edge with a palette and remove the springform pan edge. Place a serving plate upside down on the cake and this fall it carefully. Remove the springform pan bottom. With a bit of powdered sugar sprinkled best served lukewarm.
Eat Quotes
<<<< If it's your job to eat a frog, it's best to do it first thing in the morning. And If it's your job to eat two frogs, it's best to eat the biggest one first. >>>>
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