Coconut cream cake

  • 4 eggs (size M)
  • 1 pinch Salt
  • 120 g sugar
  • 1 packet vanilla sugar
  • 120 g flour
  • 1 knife tip Baking powder
  • 1 EL Cocoa powder
  • baking paper
  • 3 (à 200 g) Mug of whipped cream
  • 3 EL Sugar
  • 2 packet cream stabilizer
  • 4 EL Coconut liqueur
  • 30 g coconut chips
  • 1/2 (approx. 150 g; alternatively canned mango) Mango
  • Mint
60 minutes
Separate eggs. Beat egg whites until stiff, sprinkle in salt and 60 g sugar. Whip the egg yolk, remaining sugar, vanilla sugar and 3 tablespoons of hot water to a thick white cream. Put the egg whites on top. Mix the flour, baking powder and cocoa powder, sieve over it and carefully fold in everything. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 25-30 minutes. Loosen the edge of the mold. Let the biscuit cool on a wire rack. Turn over, peel off the baking paper and cut the biscuit twice horizontally. Place the edge of the springform pan around the bottom. For the filling, whip the cream until stiff. Sprinkle in the sugar and cream setting agent. Stir in the liqueur. Spread a quarter of the cream on the bottom. Put the second floor on it. Spread another quarter of cream on top. Cover with the last soil. Loosen the edge of the mold. Brush the cake with the rest of the cream all around. Press small waves into the top with a spoon. Decorate the cake with coconut chips. Approx. Chill for 1 hour. Peel the mango, remove the core and cut into pieces. Decorate the cake with pieces of mango and mint. Makes approx. 16 pieces
1 portion approx:
  • 240 kcal
  • 1000 kJ
  • 4 g protein
  • 15 g fat
  • 20 g carbohydrates


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