DinnerBooks
Poor pump cookie with coconut frosting

Poor pump cookie with coconut frosting

Cooking Time1 h 30 m
Ingredients14
DifficultyMedium
0
0
Noelia DahlNoelia Dahl
The rabbit pumpkin makes this cake both juicy and soft, and the cinnamon gives just that warm tone that feels so right this fall. On top of, put a frosting on fresh cheese and roasted coconut, which makes the cake a little extra luxurious without getting complicated. This is a cookie that fits as well to the afternoon folder as when you want to put something nice after the food.

Ingredients

  • Step: 1
    2 1/2 dl veteran
  • Step: 2
    2 tsk baking powder
  • Step: 3
    2 tsk vanilla sugar
  • Step: 4
    3 tsk the cannel
  • Step: 5
    1/2 tsk salt
  • Step: 6
    3 pc eggs
  • Step: 7
    3 dl strokes
  • Step: 8
    3 dl finished pumpkin (like butternut)
  • Step: 9
    1 1/2 dl rap oil
  • Step: 10
    1/2 dl rided coconut
  • Step: 11
    300 g fresh
  • Step: 12
    25 g room warm butter
  • Step: 13
    2 dl florence
  • Step: 14
    1 msk freshly pressed lemon juice

Instructions

  • Step: 1
    Put the oven at 175°C.
  • Step: 2
    Mix flour, baking soda, vanilla sugar, cinnamon and salt in a bunke. View eggs and throat porn in another bunke.
  • Step: 3
    Add pumpkin and rape oil to the egg mixture. Put down the flour mixture. Pour the batter into an oiled shape with detachable edge about 20 cm in diameter (for 10 pieces).
  • Step: 4
    Cream in the middle of the oven about 45 minutes, feel with a stick that the cake is ready. Take it out and let go completely.
  • Step: 5
    Frosting: Roast the coconut in dry forehead until it is golden. Let cool.
  • Step: 6
    Whisper fresh cheese, butter, floral sugar and lemon juice fluffy. Move down coconut. Click the frosting on the cold cake.

Näring

Serving Size0

Comments