seen in the newspaper Migros
poppy-coconut cake for a cake form
32cm length
- Preheat oven to 180 degrees. 5 eggs, 180g sugar and a bag of vanilla sugar
mix until fluffy.
- 150g butter or coconut oil and 50gr 75gr Melt butter, slowly stir in
the mass. 1 pinch salt 1 pinch baking powder and salt to taste.
- 150 gr 200 gr grated coconut and poppy seeds fold. Pour into a baking paper-lined
with cake form of 32cm length.
At the lowest groove about 50 minutes.
Tip: wrapped in plastic wrap, is the cake in the refrigerator for a week
fresh.
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