This is a tasty low-fat cake without eggs, nice for an afternoon tea or coffee.

Serves: 12 people

Preparation

a cake pan ⌀26 cm
1 tablespoon sunflower oil
baking paper

Preheat the oven to 180°C and prepare the cake pan. Line the bottom of the cake pan with baking paper and coat the sides of the cake pan with sunflower oil.

Ingredients

COCONUT TOPPING
100 g coconut flakes
50 g powdered sugar
1 teaspoon vanilla sugar

FINAL TOPPING AFTER BAKING
250 ml cream

DOUGH
350 g flour
100 g powdered sugar
1 teaspoon vanilla extract (or vanilla sugar)
1 teaspoon baking soda
A pinch of salt
300 ml yoghurt or buttermilk
100 g sugar


Directions

Mix all coconut topping ingredients in a bowl.

Mix flour, powdered sugar, vanilla, baking soda and salt in a bowl.

Mix the yoghurt and sugar in a mixer or blender until the consistency is smooth and more liquid. Add the yoghurt sugar mix to the other dough mixture. Mix everything together quickly and pour the dough mixture into the cake pan.

Spread all of the coconut topping over the dough and cover the cake pan with aluminum foil. Put it into the oven for ca. 20 – 25 min. After 20 – 25 min reduce the temperature to 160°C and bake the cake 10-15 min more. Check if the cake is ready by inserting a wooden toothpick into the cake, especially into the middle. The toothpick should come out clean. If the toothpick does not come out clean as yet, remove the aluminum foil and bake for a few minutes more until the cake is really ready.

While the cake is still warm, pour 250 ml cream onto the surface of the cake little by little, the cake will soak in all of the cream. Let the cake cool down in the cake pan and then remove the cake onto a serving plate.

Bon appétit!