Juicy coconut cake

Ingredients (juicy coconut cake): 

1. 150 g butter 
2. 3 eggs 
3. 2 cups powdered sugar 
4. 2 teaspoons vanilla sugar 
5. 1 teaspoon baking powder 
6. 2 dl wheat flour 
7. 3 dl coconut flakes grated shell from 
8. 1 lime 

Ingredients (lime and coconut flakes): 

1. 150 g of cream cheese 
2. 75 g of soft, room-warm butter 
3. 1 dl icing sugar grated shell from 
4. 1 lime 

Ingredients (decoration): 

1. 1 cup coconut flakes grated shell from 
2. 1 lime Labar 

Do this: 

1. Set the oven to 175 degrees (upper and lower heat). 
2. Line a 23 cm diameter spring shape with baking sheet paper. 
3. Melt the butter in a pot. 
4. Put aside. 
5. Beat eggs and powdered sugar white and puffy in a bowl. 
6. Aim down vanilla sugar, baking powder and wheat flour. 
7. Carefully flip to a smooth batter using a slice pot. 
8. Add coconut flakes, melted butter and grated lime zest. 
9. Turn to a smooth batter using a lollipop. Pour the batter into the mold and bake in the bottom of the oven for 30 minutes. 
10. Let the cake cool completely before you top with frosting and decoration. 
11. Whisk together cream cheese and butter to a creamy batter. Add icing sugar and lime zest, gently inverting to an even glaze using a lollipop. Spread on the icing on the cake. 
12. Decorate with coconut flakes, lime zest and blueberries.

For more detail mykitchenstories

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