Coconut Currant Cake

Rating: 2.50 / 5.00 (4 Votes)

Total time: 45 min





Mix the light butter with the sifted powdered sugar, add the bitter almond oil and eggs. Finally, mix in the coconut flakes. Put the mixture into a piping bag with a large nozzle and pipe diagonal stripes at intervals of about 2 centimeters onto the rolled-out yeast dough. Fill the spaces in between with the well-drained currants. Bake. Cool.

Cook the cake glaze according to the basic recipe and pour over the strips with the currants just before they gel.

The cake can be dusted very thinly with powdered sugar before serving.

Baking time: 20 – half an hour Temperature: 180 °C -200 °C

Sour fruits between sweet coconut make the cake tasty and visually interesting. As a very colorful cake suitable for the large festive table.

Have fun with this fine cake!

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