Coconut Cake

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Coconut Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
20
For the batter
4 eggs
100 grams sugar
100 grams Pastry flour
For the topping
1 Coconut
½ jar Pineapple jam
250 grams Quark
50 milliliters Coconut liqueur
400 milliliters Whipped cream
6 sheets gelatin
50 grams sugar
How healthy are the main ingredients?
Whipped creamsugarsugareggCoconut

Preparation steps

1.

For the batter, beat the sugar and eggs until frothy. Sift in the flour and carefully fold together. Spread the batter on a lined baking sheet and smooth. Bake for about 10 minutes. 

For the topping, soften the gelatin in cold water. Drill the coconut, drain the milk, crack open the shell and remove the pulp. Cut 1/4 of the coconut pulp into fine slices. Lightly saute the coconut slices.

2.

Coarsely mash the remaining coconut pulp. Beat the cream until stiff. Mix the mashed coconut, quark, coconut liqueur, sugar and gelatin with a little hot water over low heat.  Gradually stir in the cream. Spread the pineapple jam on the cooled cake. Spread the cream on the cake and smooth. Cover with the coconut slices. Chill and serve.