Orange and coconut cake

Name: Orange and coconut cake
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 7-10 Tbsp slightly + 125 g soft butter/margarine; 50 g Diabetic sweetness; 7-10 Tbsp grated zest of 1 untreated lemon, 1 pinch of salt; 3 eggs , 180 g flour (Gr. M); 1 coated Tsp Baking Powder; 3 (30 g) go. tablespoon grated coconut; 2 large oranges (about 250 g each); 250 g Low-fat curd; 7-10 Tbsp a few drops of sweetener; 250 g Whipped cream; 1 tablespoon (5 g) coconut chips or; 1 TEASPOON Grated coconut for decoration; 1 wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

7-10 Tbsp slightly + 125 g soft butter/margarine
50 g Diabetic sweetness
7-10 Tbsp grated zest of 1 untreated lemon, 1 pinch of salt
3 eggs , 180 g flour (Gr. M)
1 coated Tsp Baking Powder
3 (30 g) go. tablespoon grated coconut
2 large oranges (about 250 g each)
250 g Low-fat curd
7-10 Tbsp a few drops of sweetener
250 g Whipped cream
1 tablespoon (5 g) coconut chips or
1 TEASPOON Grated coconut for decoration
1 wooden skewers

Directions

1
Grease the springform pan (26 cm Ø). Cream 125 g fat, sweetness, lemon peel and salt. Stir in the eggs one by one. Mix flour and baking powder, stir in briefly. Spread into the form. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Cooling down
2
Roast the grated coconut without additional fat until golden brown and let it cool down. Peel oranges so that the white skin is removed. Cut out the fillets between the parting skins, collecting the juice. Squeeze the parting skins. Prick the bottom more often with a wooden skewer. Sprinkle with orange juice.
3
Mix the quark and 1 tbsp. grated coconut. Season to taste with sweetener. Whip cream until stiff, fold in. Spread cake with quark cream. Sprinkle 2 tbsp. grated coconut on the edge of the cake. Decorate cake with orange fillets and coconut chips or shavings