Coconut oat cake

• 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

Preparation

Step 1

Line the small cake pan with a round baking paper and preheat the oven to 160 degrees hot air.

Step 2

For the base, knead the ingredients well to make a dough that is easy to shape.

Step 3

Press the crumbly mixture into a flat base and pre-bake for 20 minutes at 160 degrees.

Step 4

For the coconut filling, mix 500 gr of coconut soy yogurt with the coconut flour and cornstarch until smooth, creating a slightly fluffy mixture.

Step 5

Gently fold in the coconut blossom sugar, erythritol and shredded coconut. Then divide the mixture evenly into two.

Step 6

Mix the ingredients of the filling well.

Step 7

Now spread a layer of coconut cream on the slightly cooled base, followed by the pink filling and finally another layer of coconut cream.

Step 8

Bake for 50 minutes at 160 degrees.

Step 9

Let the cake cool and then cover it with coconut flakes.