(white flowers, just for decorating, not for eating – especially wood anemone is not an eatable flower!)
Preheat oven to 175°C.
Mix flour, coconut flakes and baking powder in a bowl and set aside.
Whisk butter and sugar in a big bowl until fluffy and creamy. Add eggs one at a time and mix until combined. Finally, mix in the sour cream.
Prepare a cake tin (ø 23 cm) by lining it with a baking paper (sides and the bottom). Pour the cake batter into the cake tin and bake in the oven for about 50-55 minutes until the cake is just cooked through and the cake tester comes out clean. Don’t let it try or be in the oven for too long – it should stay moist!
Let the cake cool before adding the glaze.
Make the glaze. Whisk the cream cheese in a bowl. Add powdered sugar in smaller sections, mix and check the sweetness in between. The glaze doesn’t have to be overly sweet. Then add milk 1-2 tbsp at a time until the glaze is runny and you can pour it.
Pour the glaze on top of the cake and spread it evenly with a spatula. Let the glaze drip on the sides!
Decorate the cake with coconut flakes! Enjoy!
(I’ve decorated my cake with wood anemone, but remember that they’re not eatable flowers.)