Coconut Tray Cake
A wonderfully moist sheet cake featuring a rich, golden-brown toasted coconut flake crust.
- 40 min
- 316 kcal / serving
- easy
- vegetarian
- Protein
- 5 g
- Fat
- 15.1 g
- Carbs
- 37.1 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
13 servings
- 200 g sugar (for the batter)
- 3 pc egg (medium)
- 150 g sour cream
- 250 g wheat flour
- 1 pack baking powder
- 150 g shredded coconut
- 80 g sugar (for the topping)
- 200 ml whipping cream (liquid)
Method
- Preheat the oven to 180 °C (top/bottom heat) and grease a small baking sheet.
- Whip 200 g sugar and the eggs until fluffy, then quickly stir in the sour cream.
- Combine flour and baking powder, then briefly stir into the wet ingredients until a smooth batter forms.
- Spread the batter on the sheet; mix the shredded coconut with 80 g sugar and scatter evenly over the top.
- Bake the cake for about 22-25 minutes until the coconut topping turns a beautiful golden color.
- Immediately after baking, pour the liquid, unwhipped heavy cream evenly over the entire hot cake.
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