A cake recipe for all foodies:
Preheat kitchen oven to 175 degrees. Grease and flour a cake springform pan (min. 20 cm ø).
Sift flour with baking powder. Beat soft butter and 1 cup sugar until light creamy, add eggs and 1/2 tsp. vanilla extract or possibly a packet of vanilla sugar (then use 1 tbsp. sugar less).
Gradually add 2 tablespoons of flour at a time until it is used up. Mix thoroughly, the dough should be nice and smooth. Pour into the cake springform pan, smooth, working outward. The inner level should not be too high but rather minimally lower than the edge. Bake for 40 min. After 35 min make a toothpick test, if there is still dough sticking to the stick, continue baking for 5 min until the next test.
While the cake is still warm, use a skewer or a fork to make evenly distributed perforations. To do this, pierce the cake vertically every 3 cm from the top to the bottom. Now let the cake cool in the mold.
Put the coconut liqueur, coconut milk, milk and the sweetened thick condensed milk in a saucepan, mix well, bring to the boil once and cool. This mixture is then poured in batches, always waiting another time for the liquid level to drop, over the entire cake leaving no spot out. It should really soak up with it.
Chill the cake well in the refrigerator for at least 2 hours, but it is best to leave it in the refrigerator for a night.
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