Yields: 1 round cake (18 cm in diameter)
Explore the harmonious combination of tangy red currants and tropical coconut with this simple yet sophisticated cake. Its bright flavors are perfect for a summer afternoon or whenever you crave a touch of natural sweetness.
Ingredients
For the Cake Batter:
- 100 grams of unsalted butter, softened
- 80 grams of granulated sugar
- 2 large eggs
- 50 grams of sour cream or plain yogurt
- 100 grams of all-purpose flour
- 50 grams of desiccated coconut
- 1 teaspoon of baking powder
- A pinch of salt
For the Red Currant Filling:
- 150 grams of fresh red currants, washed and destemmed
- 1 tablespoon of granulated sugar
Instructions
Preparing the Cake:
- Start by preheating your oven to 180°C (356°F). Prepare your cake pan by greasing it or lining it with parchment paper.
- Using a mixer or by hand, cream the softened butter with the sugar until the mixture is light and fluffy.
- Add the eggs one at a time, thoroughly mixing after each addition until well incorporated. Blend in the sour cream or yogurt to the mixture.
- In a separate bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, and a pinch of salt.
- Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
Adding the Red Currant Filling:
- Sprinkle the fresh red currants evenly over the batter, ensuring an even distribution.
- Dust the tablespoon of sugar over the red currants to add a little extra sweetness and to help the fruit caramelize slightly while baking.
Baking the Cake:
- Bake in the preheated oven for 30-35 minutes. The cake is done when it's golden brown on top and a toothpick inserted into the center comes out clean.
- After baking, let the cake rest in the pan for about 10 minutes. This allows the cake to set and makes it easier to remove.
- Transfer the cake onto a wire rack to cool completely before serving. This will ensure the cake maintains its structure and the flavors have time to settle.
Serving:
- Slice the completely cooled cake and serve as is, or with a dusting of powdered sugar or a dollop of whipped cream for an added indulgence.
Enjoy this delightful Red Currant Coconut Cake as a celebration of summer flavors or as a sweet ending to any meal. Its combination of zesty red currants and tropical coconut is sure to delight any palate.
