For this delicious coconut cake, we prepared a base made of teff and rice flour, covered it with a cream made from coconut curd, coconut oil and desiccated coconut, and topped it with coconut flakes and a few fruits.

Step 1

Preheat the oven to 180 ° C top / bottom heat.

Step 2

For the coconut cake, first line the bottom of a small springform pan (18 cm Ø) with baking paper. Then grease the edge of the pan with a little coconut oil and dust with 20 g corn starch.

Step 3

For the base, put all the dry ingredients in a bowl and add a little lemon zest. Then add the water, coconut milk and apple cider vinegar and mix into a smooth batter.

Step 4

Pour the dough into the prepared pan and smooth it out. Then bake in the oven for approx. 25 minutes. Then do the wooden stick test: If no dough sticks to the stick, the cake is ready.

Step 5

Take the cake out of the oven and let it cool down in the tin!

Step 6

For the cream, heat the coconut oil very gently in a saucepan (max. 35 ° C), then stir in the agave syrup, desiccated coconut and quark until everything is evenly mixed (emulsified).

Step 7

If the mixture does not remain homogeneous, put the whole thing into the pot again, heat it up again slightly and mix well again.

Step 8

Put the mixture on the now cooled base and smooth it out. Then put the cake in the refrigerator for 2 – 3 hours so that it becomes really firm.

Step 9

Then remove it from the mould and smooth the edge evenly with a spatula.

Step 10

Slide the coconut cake onto a plate, sprinkle with coconut flakes and serve garnished with fruit.