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Coconut and oat cake

Moderate 19 February 2024
Preparation time
10 min
Baking / Rest time
1:10 h

Well, if that's not a beauty. A great festive cake. Don't you think?

500 g Coconut Soy Yoghurt
60 g Coconut flour
30 g Feeding power
55 g Erythritol
20 g Coconut blossom sugar
40 g Coconut flakes
10 g Date syrup
25 ml Coconut drink
20 g Coconut flour (base)
10 g Shredded coconut (base)
20 g Oat flakes (base)
15 g Soy flakes (ground)
15 g Date syrup (base)
55 ml Coconut drink (base)
3 tbsp. Coconut soy yoghurt (topping)
3 tbsp. Coconut shavings (topping)
  • Step 1/9

    Line the small cake tin with round baking paper and preheat the oven to 160 degrees hot air.

  • Step 2/9

    For the base, knead the ingredients well to form a dough that is easy to shape.

  • Step 3/9

    Press the crumbly mixture into a flat base and pre-bake for 20 minutes at 160 degrees.

  • 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.

  • Step 5/9

    Carefully fold in the coconut blossom sugar, erythritol and desiccated coconut. Then divide the mixture evenly into two parts.

  • Step 6/9

    Mix the filling ingredients well.

  • 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.

  • Step 8/9

    Place the whole thing in the oven for 50 minutes at 160 degrees.

  • Step 9/9

    Leave the cake to cool and then cover it in shredded coconut. Done!

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