My life is all about tigers this week, tomorrow with a book review, in the future with the sequel and today with the tiger cake. I made this cake as a birthday gift for my grandmother and the result was a hundred times better than I expected. The original recipe is pretty basic and simple but I made some additions, but it is still a very simple cake.
Oven temperature: 175 ˚C Time range: 1 hour
200 grams of butter
2 ½ deciliters of sugar
4 deciliters of flour
1 teaspoon of baking soda
1 deciliter of whip cream / milk (I always use milk)
2 tablespoons of cocoa
2 ½ teaspoons of vanilla aroma (I think the vanilla taste is the best if you use vanilla aroma, so that is what I do) or 1 tablespoon of vanilla sugar
4 tablespoons of coconut flakes
- Start by mixing the butter and sugar properly. Then add one egg at the time while whisking.
- Add the flour baking soda and the liquid and mix. (Add the liquid in sections with the flour so the dough doesn’t get lumpy.
- Put 1/3 of the dough in a separate bowl. In that bowl you add the cocoa and 1 tablespoon of coconut flakes and mix.
- In other dough you add the vanilla aroma and add the rest (3 tablespoons) of the coconut flakes and mix.
- Butter a (1 ½ liter) pan. Pour some breadcrumbs, coconut flakes and sugar on the butter.
- Pour half of the light dough in the pan, then all of the dark dough and finish of with the rest of the light dough. Use a fork to create patterns in the dough.
- Put the cake into the lower parts of the oven in 175˚C for about 1 hour.