delicious cream cake with toasted coconut.

Preheat the oven to 180°C (top/bottom heat).

Beat the butter, sugar and vanilla sugar in a bowl until fluffy.

Stir in the eggs one at a time.

Mix the flour and baking powder and add to the butter-egg mixture with the cream. Mix everything well.

Pour the dough into a greased springform pan (Ø 24 cm) and smooth it out.
Bake in the preheated oven for about 25-30 minutes until the cake is golden brown and cooked through. Test with a wooden skewer (it should come out dry).
Remove the cake from the oven and let it cool completely.
2. Coconut toasting:

In a small pan, toast the shredded coconut over medium heat until golden brown, stirring regularly to prevent it from burning.
Add sugar and water and mix well. Let the mixture caramelize slightly. Then remove from the heat and let it cool.
3. Finishing:

Remove the cooled cake from the pan and place on a plate.
Spread the toasted coconut evenly over the cake.
Optional: You can garnish the cake with some whipped cream or another layer of coconut.
Voilà! The cream cake with toasted coconut is done and ready to enjoy. 🎂🍴