🗓 01/12/2020 👤 Yazmin Berner

Coconut oat cake

As if this is not a gem. A great holiday cake. Don't you think?

Coconut oat cake


For the base:
For the coconut cream:
For the filling:
  • Coconut flakes: 25 g
  • date syrup: 10 g
  • Coconut drink: 25 ml
For topping:
  • Coconut soy yogurt: 3 tbsp.
  • shredded coconut: 3 tbsp.
  • homemade "Raffaello": 10 pieces


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.