Easy Cherry Coconut Sheet Cake
Ingredients
Batter
- 1 kg fresh cherries
- 250 g soft butter
- 180 g sugar
- 1 packet vanilla sugar
- a pinch of salt
- 5 eggs
- 300 g flour
- 50 g cornstarch
- 3 tsp baking powder
- 50 g cream
- butter, for greasing the pan
Coconut layer
- 150 g butter
- 100 g sugar
- 150 g coconut flakes
- 50-100 g cream
Preparation
Wash and pit the cherries. Grease the baking sheet and line with parchment paper. Preheat the oven to 180 degrees Celsius (convection: 160 degrees).
Beat soft butter with sugar, vanilla sugar, and salt until foamy. Add the eggs one by one. Mix flour with baking powder and cornstarch, then alternately stir in with the cream. Spread on the baking sheet.
Warm the butter in a pot, add sugar and cream. Let it simmer for 2 minutes. Add the coconut flakes and stir. Carefully spread the coconut mixture over the batter. Finally, place the cherries on top. Bake for about 35 minutes.
Notes
This cake is incomparably light and reminds of vacation in the south. The coconut crumble also makes the cake wonderfully moist.
