Well, if that's not a beauty. A great festive cake. Don't you think?
| 500 | Coconut Soy Yoghurt |
| 60 | Coconut flour |
| 30 | Feeding power |
| 55 | Erythritol |
| 20 | Coconut blossom sugar |
| 40 | Coconut flakes |
| 10 | Date syrup |
| 25 ml | Coconut drink |
| 20 | Coconut flour (base) |
| 10 | Shredded coconut (base) |
| 20 | Oat flakes (base) |
| 15 | Soy flakes (ground) |
| 15 | Date syrup (base) |
| 55 ml | Coconut drink (base) |
| 3 tbsp. | Coconut soy yoghurt (topping) |
| 3 tbsp. | Coconut shavings (topping) |
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Step 1/9
Line the small cake tin with round baking paper and preheat the oven to 160 degrees hot air.
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Step 2/9
For the base, knead the ingredients well to form a dough that is easy to shape.
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Step 3/9
Press the crumbly mixture into a flat base and pre-bake for 20 minutes at 160 degrees.
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Step 4/9
To make the coconut filling, mix 500 g of coconut soy yogurt with the coconut flour and cornflour until smooth and the mixture is slightly fluffy.
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Step 5/9
Carefully fold in the coconut blossom sugar, erythritol and desiccated coconut. Then divide the mixture evenly into two parts.
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Step 6/9
Mix the filling ingredients well.
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Step 7/9
Now spread a layer of coconut cream on the slightly cooled base, followed by the pink filling and finally another layer of coconut cream.
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Step 8/9
Place the whole thing in the oven for 50 minutes at 160 degrees.
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Step 9/9
Leave the cake to cool and then cover it in shredded coconut. Done!
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Organic rolled oats 2.5kgQuantity: 2,5 kgContent: 2.5 kg (€1.70 / 1 kg)
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