Woodruff coconut cake

Ingredients

Directions

1. 1

   For the dough, beat the fat and 125 g sugar until fluffy. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Fill the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes and let cool down.

2. 2

   In the meantime, roast the grated coconut in a pan without fat for approx. 4 minutes, turning it over and taking it out. Soak gelatine in cold water. Mix quark, sour cream, lemon juice, rum, grated coconut and 100 g sugar well. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of quark cream and stir into the rest of the cream. Spread the cream on the cake, smooth it down and put it in a cool place. Mix jelly powder and 50 g sugar. Mix with 300 ml water with a wooden spoon. Heat while stirring until everything is dissolved (do not bring to the boil).

3. 3

   Spread the cream on the cake, smooth it down and put it in a cool place. Mix jelly powder and 50 g sugar. Mix with 300 ml water with a wooden spoon. Heat while stirring until everything is dissolved (do not bring to the boil). Leave the jelly to cool and spread on the cake and chill for about 2 hours. Decorate cake with Raffaellos, cut into pieces and arrange on plates

4. 4

   3 hours waiting time