Drain the mandarins. Grease a square springform pan (24 x 24 cm). Stir curd, sugar, lemon peel, eggs and pudding powder until smooth. Fold in the mandarins. Pour the quark mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2/ convection oven: 150 °C) for 50-60 minutes. Let rest for 10 minutes with the oven door open.
Use a knife to remove the cake from the edge of the mould and allow to cool in the mould. Roast the grated coconut in a pan without fat until golden brown. Remove from the pan and let it cool down. Remove the cake from the tin and cut into triangles. Sprinkle with grated coconut and sugar crystals. Whipped cream tastes good with it
waiting time approx. 3 hours