Coconut and oat cake

Name: Coconut and oat cake
Prep time: 10 min
Cook time: 70 min
Yield: 4
Ingredients: 500 Coconut Soy Yoghurt; 60 Coconut flour; 30 Feeding power; 55 Erythritol; 20 Coconut blossom sugar; 40 Coconut flakes; 10 Date syrup; 25 ml Coconut drink; 20 Coconut flour (base); 10 Shredded coconut (base); 20 Oat flakes (base); 15 Soy flakes (ground); 15 Date syrup (base); 55 ml Coconut drink (base); 3 tbsp. Coconut soy yoghurt (topping); 3 tbsp. Coconut shavings (topping)

Moderate 25 March 2025

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	Coconut Soy Yoghurt
60	Coconut flour
30	Feeding power
55	Erythritol
20	Coconut blossom sugar
40	Coconut flakes
10	Date syrup
25 ml	Coconut drink
20	Coconut flour (base)
10	Shredded coconut (base)
20	Oat flakes (base)
15	Soy flakes (ground)
15	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!

Coconut and oat cake

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