Drammer Hage
This decadent recipe produces a golden-brown cake with a delightful layer of sweet, coconut-infused goodness on top. With a light, fluffy cake base and a rich, caramelized coconut topping, this treat is sure to become a favorite among your friends and family.
— Constant Cookbook
Ingredients
- FOR THE CAKE:
- 250g self raising flower
- 50g butter or margarine
- 300g sugar
- 3 eggs
- 2dl milk
- FOR THE COCOSLAYER:
- 125g butter or margarine
- 100g rapsed cocos
- 250g soft brown sugar
- 0,5dl milk
- and a rectangled cakeform
Instructions
- Preheat oven on highest temperature.
- Mix eggs and sugar till they're a creamy, lightyellow mass. Heat the milk and melt butter within the milk. Add flour to the egg/sugar mix, then add the milk.
- Put the cakemix in the cakeform and put it in the oven.
- 200C/electric and 175C/fan for 20 minutes till cake is goldenbrown.
- Mix cocos with sugar and heat the milk while melting butter in the milk, like before. add the mix together and put it on top of the cake.
- Put the cake back in the oven for another 5 minutes on highest temperature. Let cool down after and cut into pieces.
Yield
Serves 30
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