Literally 'drawer cake' after the baking pan shape, skúffukaka appears at every birthday and kaffiboð. The coffee in the icing is non-negotiable.
Ingredients
- 250g flour, 300g sugar, 1 tsp baking soda, ½ tsp salt, 4 tbsp cocoa
- 200g melted butter, 250ml buttermilk, 2 eggs, 1 tsp vanilla
- 100g soft butter, 300g icing sugar, 3 tbsp cocoa, 4 tbsp hot coffee
- Desiccated coconut for topping
Preparation
- Preheat 180°C. Line a 20×30 cm pan. Whisk dry ingredients.
- Whisk wet ingredients separately, combine until just mixed.
- Bake 22–25 minutes until a toothpick is clean. Cool in pan.
- Beat soft butter, icing sugar, and cocoa until crumbly. Beat in hot coffee until fluffy.
- Spread icing on warm cake and immediately blanket with coconut. Cut in the pan.
Chef's tips
- Icing the cake while slightly warm helps the coconut adhere.
- Keeps moist for days — if it lasts that long.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.