Red Currant Coconut Cake

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:

1. Start by preheating your oven to 180°C (356°F). Prepare your cake pan by greasing it or lining it with parchment paper.
2. Using a mixer or by hand, cream the softened butter with the sugar until the mixture is light and fluffy.
3. 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.
4. In a separate bowl, whisk together the all-purpose flour, desiccated coconut, baking powder, and a pinch of salt.
5. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
6. Transfer the batter into the prepared cake pan, smoothing the top with a spatula.

Adding the Red Currant Filling:

1. Sprinkle the fresh red currants evenly over the batter, ensuring an even distribution.
2. 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:

1. 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.
2. 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.
3. 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:

1. 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.