:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ilbHxCa6BJGLAxd2eyyu/08e7847b3058f739680eddc3568d86.jpeg "Coconut cake with bergère")
Source: Pixabay: 13729238
Coconut cake with bergère
This coconut cake in a mug is simply amazing! The sweet, tropical flavour can be felt in every slice, making it the perfect dessert. I have been making this cake for months now, my family and friends are always impressed. The combination of soft dough, creamy filling and crunchy coconut chips is always a hit.
Ingredients
- 2 mug Fine flour
- 1 mug sugar
- 1 mug grated coconut
- 1 mug milk
- 1⁄2 mug oil
- 2 teaspoon baking powder
- 2 egg
- pinch of salt
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Directions
Preheat the oven to 180 degrees C. (A typical mistake that many people make is to skip this part. Don't forget it, because without preheating the oven the cake will not bake properly)
Mix the flour, sugar and baking powder in a large bowl. Add a pinch of salt.
Beat the eggs, then add the oil and milk.
Combine the dry and wet ingredients and mix thoroughly.
Add the 0.5 cup of coconut flakes, but keep a small amount on top.
Pour the mixture into a baking tray lined with baking paper.
Sprinkle the remaining coconut flakes over the mixture.
Bake for 25-30 minutes, or until the top is golden brown. (Test the cake with a needle towards the end of the baking time to make sure it's not raw.)
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