Cherry & Coconut Cake
Indulgend cherry cake with a sweet coconut and cream topping.
Difficulty and servings
Makes 12 slices
Preparation and cooking times
Plus 55 min baking time
- Preheat the oven to 180 degrees. Let the cherries drain. Mix flour, baking powder and cocoa in a bowl. Add the sugar, butter and eggs and mix until smooth.
- Spread the pasty on the greased baking tray. Add the cherries. Bake the base for 45-55 Min in the oven, take out and let it cool.
- Mix the Paradiescreme, sour cream and single cream in a bowl and spread over the base.
- For the crumble, mix the coconut, butter and sugar. Heat it gently until the butter has melted. Let it cool before adding onto the cream.
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http://www.bbcgoodfood.com/recipes/10827/
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Ingredients
- For the base:
- 150g Flour
- 1 tbsp baking powder
- 4 tbsp cocoa
- 250g sugar
- 250g butter
- 6 eggs
- 2 glasses cherries
- For the topping:
- 400g sour cream
- 400ml single cream
- 1.5 Pakets 'Paradiescreme' Vanilla (instant dessert vanilla cream, can be replaced with instant custard)
- 60g butter
- 4 tbsp sugar
- For the crumble:
- 100g coconut
- 100g butter
- 100g sugar
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Difficulty and servings
Makes 12 slices
Preparation and cooking times
Plus 55 min baking time
Ingredients
- For the base:
- 150g Flour
- 1 tbsp baking powder
- 4 tbsp cocoa
- 250g sugar
- 250g butter
- 6 eggs
- 2 glasses cherries
- For the topping:
- 400g sour cream
- 400ml single cream
- 1.5 Pakets 'Paradiescreme' Vanilla (instant dessert vanilla cream, can be replaced with instant custard)
- 60g butter
- 4 tbsp sugar
- For the crumble:
- 100g coconut
- 100g butter
- 100g sugar
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
