Summary

Ingredients

• 150 g mararine
• 120 g suar
• 3 egg (s)
• 150 grams flour
• 1 teaspoon tartar baking powder
• 50 g desiccated coconut
• 6 tablespoon milk
• 1 pinch (s) salt

For covering:

• 250 ml coconut milk
• 25 g cornstarch
• 50 ml cream
• 2 tablespoon vanilla sugar
• 500 g fruits, exotic (e.. pineapple, kiwi, banana, physalis, etc.)
• Fat for the shape

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Instructions

1. Mix the margarine and sugar until creamy. Separate the eggs, stir in the yolks one at a time. Mix the flour and tartar baking powder, sieve over it and fold in together with the desiccated coconut. Then add the milk. Beat the egg whites with a pinch of salt until stiff and fold in.
2. Put the dough in a cleaned silicone mold or a greased springform pan (28 cm), smooth it out and bake in a preheated oven at 170 ° C (top / bottom heat, convection: 155 ° C) for about 25 minutes. Let the bottom cool down and turn it over.
3. Bring the coconut milk to a boil. Mix the starch with the cream and vanilla sugar and add to the boiling coconut milk. Bring to the boil while stirring. Let cool down briefly and spread on the floor.
4. Wash, clean and cut the fruit. Spread over the cream and cut the cake into 16 pieces when the cream is cold.