- 125 g Küchenmeister wheat flour T405
- 25 g Sweet Nature brown cane sugar
- 115 g butter
- 2 eggs
- 330 g Sweet Nature brown cane sugar
- 40 g rolled oats
- Pinch of salt
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- 80 g raisins
- 20 g shredded coconuit
Preheat oven to 175°C (convection) and grease a square baking pan (20x20cm).
Mix together 125 g flour and 25 g brown cane sugar. Add in the butter (cut into pieces) and knead together. Using your hands, crumble the dough and press firmly into the prepared pan. Bake in the preheated oven for 15 minutes. The dough at this point should not be fully baked but should have a light gold colour.
In a large mixing bowl whisk the eggs. Add the rest of the brown cane sugar and mix well. Mix together the vanilla extract, rolled oats, salt and baking powder, and mix into the egg-sugar mixture. At the end add in the raisins and shredded coconut. Pour the mixture evenly onto the partially baked bottom.
Bake for another 20 minutes. Remove the cake from the oven, slice into pieces and allow to cool fully.