Cotton Cake

This recipe was recommended by a high school friend. It is apparently a kid's cake, but it's also loved by many adults. The recipe is quite similar to the buttermilk almond cake I made in 2013. Here shredded coconut is used as a topping, and whipping cream is poured over the hot cake immediately after baking.

The German recipe uses cups as measurements, but cups are a set measurement in the US (1 cup equals roughly 250 ml), so I tweaked the recipe to accommodate that.

Ingredients:

Deep Pyrex dish (9x13 inches) or deep baking dish

Some grease

1 cup sugar

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 package vanilla sugar or some vanilla aroma

2 eggs

1 cup buttermilk

Topping:

1 cup shredded coconut

3/4 cup whipping cream

Preparation:

1. Preheat oven to 180 degrees Celsius (350 F). Grease Pyrex dish or deep baking dish.

2. Mix sugar, flour, baking powder, baking soda, and vanilla sugar or vanilla aroma in a bowl.

3. Add eggs and buttermilk, and whisk everything together until a smooth batter has formed. Pour batter into baking dish.

4. Sprinkle shredded coconut on top of cake. Bake cake at 180 degrees Celsius (350 F) for about 20 minutes or until a tootick comes out clean.

5. Remove cake from oven, and pour whipping cream on top. This will make this cake very moist.

Comments:

1. The original recipe doesn't use any baking soda. I find that it helps the cake batter when using acidic ingredients such as buttermilk, so I added a little.

2. Shredded coconut in the US is often already sweetened. If the shredded coconut you use is unsweetened you might like to mix it with 1/2 cup sugar before sprinkling it on top.