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Mandarin Coconut Cake

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Ingredients

Adjust Servings:
2 cans of mandarin oranges
1 cup heavy cream
batter mixture
1 egg
1/2 cup sugar
a pinch of salt
1 cup buttermilk
1/2 tsp vanilla extract
2 cups flour
15 g baking powder
coconut mixture
50 g butter unsalted
1 cup desiccated coconut
1/2 cup sugar

Mandarin Coconut Cake

Cuisine:

The perfect combination of mandarin oranges and coconut will remind you of summer season.

  • 45 mins
  • Serves 10
  • Easy

Ingredients

  • batter mixture

  • coconut mixture

Directions

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Mandarin Coconut Cake

I got this recipe from my Mother in law a year ago, she is always the best in baking. The real name of this recipe is Biene mit Mandarine, so i mark this as a German recipe. The great part of this recipe is that you can find all the ingredients so easy in every season. This is one of my absolute favorite cake! I could probably eat the whole cake all by myself. I like to enjoy my cake when it’s cold, so at least i put 3 hours in the fridge. But you can also serve immediately as it comes out fresh from the oven. The freshness of the mandarin orange and the coconut will remind you of summer. It is just perfect in one bite. Craving for Orange Cheesecake  or other cake recipes?

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Steps

1
Done

Preheat the oven to 175°C.
Pour the mandarin oranges out in a strainer, drain really well and set aside.
Coat a baking tray with baking spray or butter and flour.

2
Done

batter

In a large bowl, combine the egg, sugar, salt, buttermilk, vanilla extract, flour and baking powder. Beat until smooth. Pour batter into prepared baking tray. Scatter the mandarin oranges evenly over the top and don’t stir them in just leave them as is.

3
Done

coconut mixture

Meanwhile, melt the unsalted butter.
In a medium bowl, mix together the desiccated coconut, sugar and the melted butter until well combined.
Sprinkle the coconut mixture over the cake.

4
Done

Bake in the preheated oven for 35 to 40 minutes or until golden brown.
Pour light the heavy cream over the cake.

5
Done

You can enjoy the cake directly or even better keep in the fridge for 3 hours before serve.

Stephanie

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