Summary

Ingredients

For the crust:

• 40 g oat flakes, fine
• 25 g flour
• 15 g honey
• 20 g coconut oil or butter

For the filling:

• 0.5 teaspoon ½ lemon zest, organic
• 2 tablespoon lemon juice
• 1 egg yolk
• 25 g honey
• 60 g cream cheese
• 50 g desiccated coconut

For covering:

• 50 g raspberries, fresh or frozen
• 0.5 teaspoon ½ whole cane sugar
• 0.5 teaspoon ½ lemon juice

To decorate: optional

• 25 g chocolate
• 10 g coconut oil or butter

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Instructions

1. For the crust bottom:
2. Mix the oat flakes with the flour in a bowl, add the honey and coconut oil and mix everything into crumbs. Place the crumbs in a small 12.5 cm cake tin and press down as a base, forming an edge about 1.5 cm high.
3. For the filling:
4. Mix the egg yolk, lemon juice and honey well. Stir in the lemon zest and cream cheese and mix everything well. Fold in desiccated coconut. Spread the filling on the cake base. Bake the cake at 160 ° C for about 30 minutes.
5. For covering:
6. Put all ingredients in a small saucepan and simmer gently for about 5 minutes over low heat, gently mashing the raspberries with a spatula until a smooth mixture is formed. Let it cool down briefly and then spread it on the cake. Garnish with coconut flakes and fresh raspberries.
7. Optional: Chocolate also goes wonderfully with coconuts and oats. Melt the chocolate and butter and decorate the cake with them.