Summary

Ingredients

For the dough:

• 6 egg (s)
• 200 g suar
• 1 packet vanilla sugar
• 200 ml oil
• 200 ml coconut milk
• 300 grams flour
• 1 packet baking powder

For covering:

• 8 sheets gelatin
• 250 ml sour cream
• 600 ml coconut milk
• 120 g powdered suar
• 250 ml whipped cream
• 150 g jelly, raspberry
• 700 g raspberries, fresh or frozen
• 80 g desiccated coconut

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Instructions

1. For the dough, beat the eggs, sugar and vanilla sugar until thick and frothy. Slowly pour in the oil and coconut milk while continuing to beat. Mix flour and baking powder and then carefully fold in.
2. Place the dough on a greased baking sheet and smooth it out.
3. Bake in the preheated oven at 180 degrees for about 20 minutes. Then let it cool down.
4. For the coconut cream, soak the gelatine leaves in cold water.
5. Mix the sour cream, coconut milk and powdered sugar together in a mixing bowl. Dissolve the soaked gelatine according to the instructions on the packet and stir in. As soon as the cream starts to gel, fold in the whipped cream.
6. Cut an approx. 2 cm thick piece off one broad side of the cooled cake base. Crumble this finely and place in a bowl.
7. Move the cake base with a baking frame. Brush with slightly warmed raspberry jelly and cover evenly with the raspberries.
8. Spread the coconut cream on top and smooth it out.
9. Roast the desiccated coconut briefly in a coated pan, then mix with the cake crumbs and then distribute evenly over the coconut cream.
10. Chill the slices for several hours (preferably overnight).