Orange ginger cake with creamy coconut topping

Name: orange ginger cake with creamy coconut topping
Cook time: 15 min
Total time: 135 min
Yield: 10
Ingredients: 200 g unsalted butter; 4 medium sized egg; 200 g self raising flour 2 extra; 325 g Chantaine oranges and ginger confiture; tl salt; 300 g creamy coconut natural

Homemade cake with orange and ginger with a topping of creamy coconut.

Ingredients

Kitchen Stuff

1 cake tin
1 skewer

Directions

Preheat the oven to 160 ° C.
Put the butter in a mixing bowl and beat in 5 minutes with a mixer to an airy mass.
Beat 1 by 1 the eggs together with some flour. This is to prevent siftings. Only add a following egg if the previous one is included.
Mix the confiture briefly. Mix in the rest of the flour and the salt.
Put the batter in the greased cake tin and bake the cake in the middle of the oven for about 1 hour until golden brown and done.
Check with the skewer: put the skewer in the middle of the cake. If the skewer is clean, the cake is done.
Pour the cake out of the baking tin onto a rack and allow to cool.
Divide the creamy coconut as topping over the top of the cake. Divide the rest of the confiture over the creamy coconut.