Coconut crumble cake with fruit

  • 200 g Butter or margarine
  • 2 jar (s) (425 ml each) Tropical fruit salad
  • 3 Eggs (size M)
  • 325 g flour
  • 150 g Sugar
  • 50 g Desiccated coconut
  • 1 packet Vanillin sugar
  • 250 g sour cream
  • fat
  • Icing sugar
  • Star carambola and mint
90 minutes
Melt the fat and let it cool down a bit. Drain the fruits. Separate 1 egg. Mix the flour, sugar and desiccated coconut. Add the egg yolks. Pour in the melted fat and use the dough hook of the hand mixer to make sprinkles. Put half of the dough in a greased springform pan (26 cm Ø) and press firmly. Pre-bake for 10 minutes in a preheated oven (electric stove: 200 ° C / gas: level 3). Mix the 2 eggs and remaining egg white, vanilla sugar and sour cream until smooth. Spread the fruits on the ground. Top up with sour cream and sprinkle the remaining crumble on top. Bake for another 35-40 minutes. Then let it cool down. Dust with powdered sugar and serve decorated with star carambola and mint if you like. Makes 8-12 pieces
With 12 pieces:
1 portion approx.:
  • 400 kcal
  • 1680 kJ
  • 6 g protein
  • 25 g fat
  • 38 g carbohydrates


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