maandag 25 november 2013

Coconut cake with raspberry (Kopie)


30 g sugar
75 g margarine
150 g plain flour
25 g potato flour
1/2 beaten eggs
1/2 tsp. baking powder
raspberry jam

Coconut glaze:
50 g margarine
125 g sugar
2 eggs
120 g desiccated coconut

Mix sugar with flour, potato flour and baking powder, and crumble the margarine into the mixture. Gather the dough with the egg. Roll or press the dough into a rectangular greased baking tin - 18 x 28 cm. Subsequently, the dough should be spread with a thin layer of jam.

Coconut glaze:
Stir the sugar and margarine well together. Stir in the eggs one at a time and eventually came coconut flour in. Spread the stuffing on the top of the jam and bake the cake at 225 degrees for 15-20 min.


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