This cake is famous for the fact that it acquires its extraordinary taste … thanks to the long aging of the finished baked goods!
It is necessary
- - 200 g flour;
- - 2 tsp baking powder;
- - 150 g of sugar;
- - 50 g vanilla sugar;
- - 4 eggs;
- - 200 g butter;
- - 200 g of candied coconut;
- - 100 g of chopped almonds;
- - 100 g of white chocolate;
- - 100 g of coconut flakes;
- - 2 tbsp. coconut liqueur.
Instructions
Step 1
Remember that all ingredients must be at room temperature to make the dough, so make sure to remove the eggs and butter from the refrigerator beforehand.
Step 2
Sift flour with baking powder.
Step 3
Whip the softened butter with the addition of two types of sugar - regular and vanilla - into a light and fluffy creamy mass (it will take you about 5 minutes).
Step 4
Beat the eggs into the butter one at a time, whisking well after adding each egg with a mixer at maximum speed.
Step 5
Add 2 tablespoons to the butter and egg mixture. coconut liqueur, lightly whisk everything together again.
Step 6
Add flour sifted with baking powder and stir until smooth - you can use either a mixer or a spoon.
Step 7
In a separate small bowl, combine the coconut, chopped almonds, and white chocolate chips (grate or chop with a knife). Add the mixture of additives to the dough and stir again to distribute them evenly.
Step 8
Set the oven to heat up to 160 degrees. Prepare a muffin tin by greasing it with oil and lightly dusting it with flour (can be lined with baking paper).
Step 9
Place the dough in a mold, gently flatten the top with a spatula or spoon and place in the hot oven for about 1 hour and 45 minutes. Readiness can be checked with a wooden stick - it should come out of the product dry.
Step 10
Keep the finished cake at room temperature for 24 hours, then wrap with baking paper and put in a cool place for about 4 weeks. Before serving, the finished cake can be decorated with, for example, sugar icing.
