Coconut papaya box cake

For 15 pieces
  • 1 Papaya
  • 125 g Butter
  • 175 g Sugar
  • 1 packet vanillin sugar
  • 2 eggs (size M)
  • 300 g flour
  • 2 TL baking powder
  • 150 g desiccated coconut
  • 200 g Whole milk yoghurt
  • powdered sugar
  • coconut chips
  • Fat and flour
105 minutes
Peel papaya, cut in half lengthways, remove the stones with a teaspoon. Cut the papaya halves into thin slices. Mix the butter, sugar and vanilla sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix 300 g flour, baking powder and desiccated coconut. Briefly stir the yoghurt and flour mixture into the fat cream
Grease loaf pan (25 cm length; 1.5 liters content) and dust with flour. Add half of the dough and smooth it out. Place half of the papaya on the dough, press lightly and smooth the remaining dough on top. Place the rest of the papaya on the dough and press lightly. In the preheated oven (electric stove: 175° C / Fan: 150 ° C / Gas: Level 2) Bake for approx. 70 minutes and cover with aluminum foil approx. 15 minutes before the end of the cooking time
Cake with a Remove the knife from the edge and let cool on a wire rack for about 20 minutes. Carefully turn the cake out and let cool. Dust with powdered sugar and decorate with coconut chips
Waiting time approx. 1 1/2 hours
1 piece approx.:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 15 g fat
  • 28 g carbohydrates


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