Extremely Moist Coconut Cake with Butter Sauce
Ingredients
Cake batter
- 280 g sugar
- 3 eggs
- 400 g buttermilk
- 450 g all-purpose flour
- 1 package baking powder
Coconut topping
- 150 g shredded coconut
- 150 g sugar
- 1 package vanilla sugar
- 150 g butter
- 200 g heavy cream
Preparation
Whisk sugar and eggs together for the batter
Mix in buttermilk
Combine flour and baking powder, then add to the batter
Stir well
Line a baking sheet (39x26x4 cm) with parchment paper or grease it
Preheat the oven to 200 degrees Celsius (convection: 180 degrees)
Pour the batter onto the baking sheet and spread it smooth
For the topping, mix shredded coconut with sugar and vanilla sugar
Evenly spread the topping over the batter
Bake in the preheated oven for about 15-20 minutes
Meanwhile, heat butter and heavy cream in a saucepan until the butter is melted
Remove the cake from the oven and pour the cream and butter mixture over it until the coconut flakes are soaked
Let cool completely
Tips
The secret to an extremely moist cake is pouring the warm butter and cream mixture over the cake right after baking
