Coarsely dice 250 g fat. Knead flour, fat, 150 g sugar, 1 egg, vanillin sugar, salt and 2-3 tablespoons cold water to a smooth dough. Cover and chill for about 30 minutes. Grease a fat pan of the oven (32 x 39 cm, approx. 3.5 cm deep) and dust with flour. Roll out the dough.
Melt 350 g fat in a pan. Let it cool down a bit. Mix quark, liquid fat, cream, starch, 4 eggs, 350 g sugar, almonds and grated coconut. Spread the quark mixture on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for 40-45 minutes. Take out, let cool and divide into pieces. Arrange on a plate. Sprinkle with 2 tablespoons of grated coconut. Decorate with mint.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for 40-45 minutes. Take out, let cool and divide into pieces. Arrange on a plate. Sprinkle with 2 tablespoons of grated coconut. Decorate with mint. Serve with whipped crème fraîche