A new summery turn on the classic coffee cake.
- 250gr soft butter
- 240gr sugar
- 3 eggs
- Pinch of lavender *
- Pinch of vanilla *
- Zest and juice from one lime
- 200gr sour cream
- 100ml milk
- 240gr flour
- 10gr baking powder
- 50gr coconut flakes
- Extra coconut flakes, sugar and butter to cover the cake pan
Sift the flour, baking powder and coconut flakes together, and set aside. Whip the butter with sugar, lavender, vanilla and lime zest until the butter is creamy and fluffy. Add the eggs one by one until combined. Turn the mixer to slow speed and add half of the flour mixture, followed by half of the sour cream, milk and lime juice, and repeat with the second half of the ingredients. Mix just until combined.
Carefully butter the kouglof pan, then cover with sugar. Discard of the access sugar. sprinkle some coconut in the pan. Put the cake batter in the pan and bake at 190C for 30-40 min.
Let the cake cool for several minutes, then turn the pan on a dish and hope you buttered the pan good enough. Let the cake cool to room temp, and serve.
Now you can enjoy a wonderful summery coffee cake, along with some iced coffee and Harry Nilsson.