Recipe for a moist buttermilk cake with mandarins and coconut

Ingredients

Ingredients for the base

• 250 g sugar
• 1 packet vanilla sugar
• 430 g flour
• 1 packet of baking powder
• 2 eggs
• 500 ml buttermilk
• 1 pinch of salt
• Baking tray
• some butter (for greasing the baking pan)

Ingredients for the topping

• 900 g mandarin segments from the can (that's 3 small cans of mandarins à 300 g)
• 150 g shredded coconut
• 80 g sugar
• 2 tbsp vanilla sugar
• Food coloring (optional)
• 250 ml heavy cream
• 25 g butter

Preparation

1. Preheat the oven to 175°C (347°F) with top and bottom heat.

2. Remove the mandarins from the can and drain them well in a sieve.

3. For the batter, mix flour, 250 g sugar, salt, baking powder and vanilla sugar.

4. Now add the buttermilk and stir everything well.

5. Only when the batter is nice and smooth, add the eggs and mix them in well.

6. Grease the baking sheet with a little butter and pour in the batter.

7. Now arrange the mandarins nicely on the cake.

8. Mix the shredded coconut well with the sugar and vanilla sugar.

9. We arranged the colorful coconut sprinkles on the cake like a rainbow.

10. Place small pats of butter on the coconut sprinkles and put it into the oven.

11. Bake the cake in the oven at 175° C (top and bottom heat) for about 30 minutes.

12. Check with a wooden skewer whether the cake is done.

13. After baking, remove the cake from the oven and immediately pour the whipped cream over it.

14. This makes the cake even moister.