Well, if that's not a beauty. A great festive cake. Don't you think?
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Step 1/9
Line the small cake tin with round baking paper and preheat the oven to 160 degrees hot air.
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Step 2/9
For the base, knead the ingredients well to form a dough that is easy to shape.
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Step 3/9
Press the crumbly mixture into a flat base and pre-bake for 20 minutes at 160 degrees.
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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.
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Step 5/9
Carefully fold in the coconut blossom sugar, erythritol and desiccated coconut. Then divide the mixture evenly into two parts.
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Step 6/9
Mix the filling ingredients well.
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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.
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Step 8/9
Place the whole thing in the oven for 50 minutes at 160 degrees.
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Step 9/9
Leave the cake to cool and then cover it in shredded coconut. Done!
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