- Coconut flour: 20 g
- Coconut flakes: 10 g
- Rolledoats: 20 g
- Soy flakes: 15 g
- Date syrup: 15 g
- Coconut drink: 55 ml
- Coconut soy yogurt: 500 g
- coconut flour: 60 g
- Cornstarch: 30 g
- Powdered erythritol: 55 g
- coconutblossom sugar: 20 g
- Coconut flakes: 15 g
- Coconut flakes: 25 g
- date syrup: 10 g
- Coconut drink: 25 ml
- Coconut soy yogurt: 3 tbsp.
- shredded coconut: 3 tbsp.
- homemade "Raffaello": 10 pieces
Line the small cake pan with a round baking paper and preheat the oven to 160 degrees hot air.
For the base, knead the ingredients well to make a dough that is easy to shape.
Press the crumbly mixture into a flat base and pre-bake for 20 minutes at 160 degrees.
For the coconut filling, mix 500 gr of coconut soy yogurt with the coconut flour and cornstarch until smooth, creating a slightly fluffy mixture.
Gently fold in the coconut blossom sugar, erythritol and shredded coconut. Then divide the mixture evenly into two.
Mix the ingredients of the filling well.
Now spread a layer of coconut cream on the slightly cooled base, followed by the pink filling and finally another layer of coconut cream.
Bake for 50 minutes at 160 degrees.
Let the cake cool and then cover it with coconut flakes.