Currant-Coconut Cake
9/12/2026
Equipment
Recipe for a long loaf pan - I used a 30 cm one.
Ingredients
ingredients for buttermilk cake:
100 g butter
250 ml buttermilk
375 g wheat flour - all-purpose ((2.5 cups) )
1.5 teaspoons baking powder
3 eggs ( size L)
100 g sugar ((half a cup) )
1-2 tablespoons rum ( or lemon juice)
Instructions
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How to make blackcurrant and coconut cake
1
Melt the butter in a large saucepan.
100 g butter
2
Add buttermilk, rum or juice, and sugar to the butter - mix.
250 ml buttermilk, 100 g sugar, 1-2 tablespoons rum
3
Sift the flour directly into the pot along with the baking powder.
375 g wheat flour - all-purpose, 1.5 teaspoons baking powder
4
Add the eggs and mix.
3 eggs
5
Mix with a spoon - just until the ingredients are combined.
6
Transfer the batter to a 30 cm loaf pan (a 20x20 cm square pan can also be used) - I greased mine with butter and dusted it with flour.
7
Bake at 180 degrees Celsius - top/bottom heat for about 30-40 minutes - until a skewer comes out clean.
8
After baking, remove from the oven and let stand for about 10 minutes.
9
Remove the cake from the pan and place it on a wire rack.
10
Prick the top of the cake generously with a fork.
11
Transfer the blackcurrant jam to a saucepan and heat it.
about 100 g blackcurrant jam
12
Spread the hot jam over the top of the cake and immediately sprinkle with desiccated coconut.
desiccated coconut
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Keywords
#cake with desiccated coconut
