This is a bit different but still tasty. It takes:
- 3 large eggs
- 1 1/2 cups white sugar
- 1/2 cup melted butter
- 1 1/4 cups shredded coconut
- 1 cup poppy seeds
- 1 cup flour
- 1 tsp. baking powder
- Pinch salt
- 1 cup sour cream
Preparation:
Preheat oven to 350 degrees. In a large bowl beat eggs and sugar until light in colour and thickened. Add butter and continue beating until well combined.
In a small bowl, stir together coconut, poppy seeds, flour, baking powder and salt. Stir half of the mixture into the egg mixture. Add the sour cream and remaining dry ingredients.
Pour batter into a greased and lined with parchment paper 13 x 9 inch baking pan. Smooth the top with an off center spatula and bake for about 30 minutes or until the cake springs back when touched in the center.
FROSTING
- 1/2 cup whipping cream
- 1/4 cup unsalted butter
- 7 oz. white chocolate, chopped
- Poppy seeds
Place butter and chocolate in a double boiler and stir until the chocolate is melted and smooth. Whip the cream until stiff. Slowly whisk in the cooled chocolate into the whipped cream and ice the cake when it is completely cooled. Sprinkle poppy seeds on top.
This is delightful in flavour and texture.
