Coconut and mango plate cake

For 24 pieces
  • 3 Cup (250 g) whipped cream
  • 200 g desiccated coconut
  • 250 g Butter or margarine
  • 3 packet vanillin sugar
  • 275 g Sugar
  • 5 eggs ( Size M)
  • 425 g flour
  • 1 package Baking powder
  • 125 ml Milk
  • 1 jar (s) (425 ml) Mango
  • 1 kg Lean quark
  • 5-6 Cape gooseberries and lemon balm
  • fat
60 minutes
Warm the cream and desiccated coconut (must not boil), remove from the hotplate and let stand for ten minutes. Pour the cream through a very fine sieve and use a tablespoon to squeeze out the desiccated coconut. Chill coconut cream for three hours. Meanwhile fat, a packageMix the vanillin sugar and 175 grams of sugar with the whisk of the hand mixer until foamy. Gradually stir in the eggs. Mix the flour and baking powder and stir into the fat egg mixture, tablespoon at a time. Add milk and stir in. Spread the dough on a greased baking sheet and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 25 to 30 minutes. Let the cake cool down. Drain the mango on a sieve and cut the fruit into wedges. Mix the quark, remaining sugar and remaining vanillin sugar together. Beat the coconut cream with the whisk of the hand mixer and fold into the quark in portions. Spread the quark mixture on the cooled cake, cover with mango slices and decorate with cape gooseberries and lemon balm as desired
1 piece approx:
  • 360 kcal
  • 1510 kJ
  • 10 g protein
  • 22 g fat
  • 30 g of carbohydrates


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