Cherry & Coconut Cake
Indulge in the delightful layers of this rich and creamy cherry crumble pie. With a moist cocoa-infused base generously topped with a smooth vanilla cream and finished with a sweet coconut crumble, every bite is a perfect blend of flavors and textures. Perfect for any occasion, this dessert is sure to satisfy your sweet cravings.
— Constant Cookbook
Ingredients
- For the base:
- 150g Flour
- 1 tbsp baking powder
- 4 tbsp cocoa
- 250g sugar
- 250g butter
- 6 eggs
- 2 glasses cherries
- For the topping:
- 400g sour cream
- 400ml single cream
- 1.5 Pakets 'Paradiescreme' Vanilla (instant dessert vanilla cream, can be replaced with instant custard)
- 60g butter
- 4 tbsp sugar
- For the crumble:
- 100g coconut
- 100g butter
- 100g sugar
Instructions
- Preheat the oven to 180 degrees. Let the cherries drain. Mix flour, baking powder and cocoa in a bowl. Add the sugar, butter and eggs and mix until smooth.
- Spread the pasty on the greased baking tray. Add the cherries. Bake the base for 45-55 Min in the oven, take out and let it cool.
- Mix the Paradiescreme, sour cream and single cream in a bowl and spread over the base.
- For the crumble, mix the coconut, butter and sugar. Heat it gently until the butter has melted. Let it cool before adding onto the cream.
Yield
Makes 12 slices
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