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🍰 Coconut Cake

205 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Beat sugar and eggs for about 7 minutes on the highest speed until the mixture is foamy and forms stiff peaks.
  2. 2. Sift the flour over the mixture and gently fold it in.
  3. 3. Spread the batter onto a baking sheet lined with baking paper and bake for approx. 10 minutes.
  4. 4. Soak the gelatin in cold water.
  5. 5. While the cake cools down, pierce the coconut, drain the liquid, crack open the nut, and remove the flesh.
  6. 6. Slice 1/4 of the coconut flesh into thin slices and lightly toast them in a pan.
  7. 7. Roughly puree the remaining coconut flesh.
  8. 8. Whip the cream until stiff.
  9. 9. Mix the coconut flesh with quark, liqueur, and sugar.
  10. 10. Squeeze out the gelatin and dissolve it in a small pot with a little hot water.
  11. 11. Stir a small amount of the quark mixture into the gelatin to temper it, then quickly fold it into the rest of the quark cream.
  12. 12. Fold in the whipped cream.
  13. 13. Spread the cooled sponge cake with pineapple jam.
  14. 14. As soon as the quark mixture starts to set, spread it over the sponge cake and top with the coconut slices.
  15. 15. Let the cake set in the refrigerator, cut it into 20 pieces, and serve.

Nutrition per serving