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Source: Pixabay: 13729238

Coconut cake with bergère

This coconut cake in a mug is simply amazing! The sweet, tropical flavour can be felt in every slice, making it the perfect dessert. I have been making this cake for months now, my family and friends are always impressed. The combination of soft dough, creamy filling and crunchy coconut chips is always a hit.

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Ingredients

number of servings
12
  • 2 mug Fine flour Added to
  • 1 mug sugar Added to
  • 1 mug grated coconut Added to
  • 1 mug milk Added to
  • 12 mug oil Added to
  • 2 teaspoon baking powder Added to
  • 2 egg Added to
  • pinch of salt Added to
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Directions

45 min.
1. Step

Preheat the oven to 180 degrees C. (A typical mistake that many people make is to skip this part. Don't forget it, because without preheating the oven the cake will not bake properly)

2. Step

Mix the flour, sugar and baking powder in a large bowl. Add a pinch of salt.

3. Step

Beat the eggs, then add the oil and milk.

4. Step

Combine the dry and wet ingredients and mix thoroughly.

5. Step

Add the 0.5 cup of coconut flakes, but keep a small amount on top.

6. Step

Pour the mixture into a baking tray lined with baking paper.

7. Step

Sprinkle the remaining coconut flakes over the mixture.

8. Step

Bake for 25-30 minutes, or until the top is golden brown. (Test the cake with a needle towards the end of the baking time to make sure it's not raw.)

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