Buttermilk Coconut Cake

🇵🇱 Poland · Dessert · 65 min · 180 °C · 503 kcal

Buttermilk Coconut Cake

AI-reconstructed recipe, reviewed by its author; inferred details are estimates. The unit for buttermilk (written as '230 buttermilk') was interpreted as 230 ml. 2 teaspoons of vanilla sugar were converted to 10 g, and 3 level teaspoons of baking powder to 12 g. The note written at the top 'Pour cream over' was supplemented with a reconstructed amount of 200 ml of liquid 30% heavy cream (according to the classic recipe for coconut buttermilk cake).

👨‍🍳 Damian · Chef

Portion & Calorie Calculator

Ingredients

• eggs — 3 pcs

• sugar — 320 g

• vanilla sugar — 10 g

• baking powder — 12 g

• coconut flakes — 75 g

• flour — 340 g

• buttermilk — 230 ml

• cream — 200 ml

  Replace with…

  coconut milk

  Check labels and cross-contamination. Unknown ingredients are unverified; substitutions may change texture.

Steps

1. Preheat the oven to 180°C.
2. In a separate bowl, mix the flour with the baking powder and shredded coconut.
3. Beat the eggs with the sugar and vanilla sugar until fluffy.
4. Add half of the dry ingredients and half of the buttermilk, gently mix, then add the rest of the ingredients and combine into a uniform batter.
5. Pour the batter into the baking pan.
6. Bake at 180°C for 30-35 minutes, checking doneness with a toothpick.
7. Immediately after baking, pour the sweet cream evenly over the still hot cake.

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