Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Baking
Red Currant and Coconut Cake
A delightful cake where the tartness of red currants meets the aroma of coconut. An easy-to-make dessert with a delicate texture.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Beat the butter with sugar (1) and salt until fluffy.
2
Add the eggs one at a time, continuing to beat.
3
Add the coconut flakes and cream, beat again.
4
Fold in the flour sifted with baking powder and mix gently.
5
Grease a baking pan with butter.
6
Spread half of the batter, then half of the currants.
7
Top with the remaining batter, smooth it out, and sprinkle with the rest of the currants mixed with sugar (2).
8
Bake in a preheated oven at 160°C (320°F) for 40–45 minutes.
9
Check for doneness with a skewer.
10
Remove from the oven, let cool completely, and take out of the pan.
Comments
Log in to leave a comment.
No comments yet. Be the first!