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Coconut and oat cake

Name: Coconut and oat cake
Prep time: 10 min
Cook time: 70 min
Yield: 4
Ingredients: 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)

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?

Ingredients for

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!