For this delicious coconut cake, we used a base of teff flour and rice flour, covered it with a luscious cream made from coconut curd, coconut oil, and grated coconut, and topped it with coconut flakes and some fruits.
Step 1
Preheat the oven to 180 °C top/bottom heat.
Line the bottom of the springform pan with baking paper;
Grease the edge with a little coconut oil and dust with 20 g cornstarch.
For the base, place 85 g teff flour in a bowl with 35 g rice flour, 20 g cornstarch, 20 g xylitol, 1/2 tsp baking soda and 1 pinch of salt; grate some zest from the lemon and add.
Then add 125 ml of water, 125 ml of coconut milk and 1/2 tbsp apple cider vinegar and mix to form a smooth dough.
Step 2
Pour the dough into the prepared tin, smooth it out and bake in the oven for approx. 25 mins.
Then do the wooden stick test: If no dough sticks to the stick, the cake is ready.
Remove the cake from the oven and let it cool in the pan.
In the meantime, roast 10 g coconut flakes for the cream without fat.
Then heat 200 ml coconut oil in a saucepan very gently (max. 35° C), stir in 90 g agave syrup, the roasted coconut flakes and 300 g coconut quark until everything is evenly mixed (emulsified).
If the mixture does not remain homogeneous, add the whole thing to the pot again, heat again slightly and mix well again.
Step 3
Pour the mixture onto the now cooled base and smooth it out.
Then put the cake in the fridge for 2 – 3 hours so that it sets properly.
Remove from the tin and smooth the edge evenly with a spatula.
For the topping, roast 2 tablespoons of coconut flakes without fat;
Wash, dry and cut the fruit.
Then slide the coconut cake onto a platter, sprinkle with the toasted coconut flakes and serve garnished with fruit.
