Batida De Coco Slices
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 cups powdered sugar
- 2 cups flour
- 2 cups desiccated coconut
- 1 packet vanilla sugar
- 0.5 ½ pack baking powder
- 5 egg (s)
- 1 cup oil
- 2 cups yogurt or sour cream
- 3 tablespoon cocoa powder
- 500 g quark (low-fat quark)
- 250 g QimiQ
- 250 ml cream
- 100 g powdered suar
- 100 ml Batida de Coco
- Chocolate flakes to decorate
- 200 g powdered suar
- 3 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Mix powdered sugar, flour, desiccated coconut, eggs, oil, vanilla sugar, baking powder, cocoa powder and yogurt together until frothy. Spread the dough on a baking sheet lined with baking paper and bake in the preheated oven at 160 ° C for about 45 minutes until golden brown. Overturn on a cake plate and sprinkle with a sugar glaze, stirred from 200 g icing sugar, with 3 tablespoons of lemon juice.
- Stir low-fat quark with 1 pack of QimiQ, sugar to taste (approx. 100 g) and 100 ml Batida de Coco until smooth. Whip the cream until stiff and fold in. Spread the cream on the cake and sprinkle with chocolate flakes. Chill the cake so that the cream hardens.
- The cake can also be safely made in a large springform pan and the cream can then be poured in and spread on top.
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