Batida Kokos-Butterkuchen

Batida Coconut Butter Cake

OUR ALL-YOU-NEED-IS-LOVE-AND-BATIDA-CAKE

FANCY, SWEET, LOW IN ALCOHOL

What you need

  • 400 G SUGAR
  • 6 FRESH EGGS
  • 500 G BUTTER MILK
  • 100 ML MANGAROCA BATIDA DE CÔCO
  • 100 G CHOPPED ALMONDS
  • 2 PCK. VANILLA SUGAR
  • 100 G GRATED COCONUT
  • 1 PCK. BAKING POWDER
  • 500 G FLOUR

FOR THE FILLING:

  • 100 G GRATED COCONUT
  • 100 G SUGAR

FOR THE ICING:

  • 200 G BUTTER
  • 100 ML FRESH CREAM
  • 100 ML MANGAROCA BATIDA DE CÔCO

And off you go!

PREHEAT THE OVEN TO 200 DEGREES USING AND LOWER HEAT.
STIR THE SUGAR, EGGS, BUTTER MILK, MANGAROCA BATIDA DE CÔCO AND VANILLA SUGAR UNTIL YOU HAVE A SMOOTH TEXTURE. MIX THE FLOUR WITH THE BAKING POWDER, AND ADD IT TO THE MIXTURE SPOON BY SPOON WHILE CONSTANTLY STIRRING. ONCE THE MIXTURE HAS TAKEN ON A CREAMY CONSISTENCY, FOLD IN THE GRATED COCONUT AND ALMONDS. PLACE BAKING PAPER ON A BAKING TRAY AND SPREAD THE MIXTURE EVENLY. PLACE THE BAKING TRAY ON THE MIDDLE RACK AND BAKE FOR 5 MINUTES. IN THE MEANTIME, MIX THE GRATED COCONUT WITH THE SUGAR. AFTER THE 5 MINUTES OF BAKING ARE UP, SPREAD IT OVER THE CAKE MIXTURE. BAKE THE CAKE FOR ANOTHER 15-20 MINUTES UNTIL THE GRATED COCONUT TURNS SLIGHTLY BROWN. TO MAKE THE ICING, HEAT THE BUTTER AND CREAM IN A PAN AND ADD THE MANGAROCA BATIDA DE CÔCO. SPREAD THE TOPPING ON THE STILL WARM CAKE.  TIP: LEAVE THE CAKE FOR AT LEAST 1-2 HOURS SO THAT THE ICING CAN BE PROPERLY ABSORBED BY THE CAKE. LIFE IS WAY TOO SHORT TO SAY NO TO CAKE, ISN’T IT?!


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