Christmas lemon coconut cake

Ingredients for 1 servings:

• 250 g butter
• 225 g sugar
• 5 eggs
• 200 g flour
• 1 tbsp cocoa, slightly heaped
• ½ pack of baking powder
• 10 g gingerbread spice
• 6 tbsp, heaped jam, to taste, for spreading
• 1 pot of yogurt (lemon yogurt), 150 g
• 3 tbsp powdered sugar
• 6 tbsp coconut milk
• 2 tbsp lemon juice
• 1 lemon(s), zest
• 4 sheets of white gelatin
• 100 g desiccated coconut
• 250 ml cream or Cremefine
• 3 tbsp Nutella
• Desiccated coconut

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Manu’s own creation – changeable

Mix the ingredients for the base into a dough, pour into a 26 cm springform pan and bake at 175°C for approx. 25-30 minutes, depending on the oven. Do the skewer test. Let cool on a wire rack and cut in half horizontally twice. For the cream, mix together the yogurt, powdered sugar, coconut milk, lemon juice and the zest of one lemon. Soak the gelatine, dissolve it according to the package instructions and stir into the cream. Whip the cream until stiff and as soon as the cream begins to set, fold in together with the desiccated coconut. Spread 1/3 of the cream on the bottom layer and place the second layer on top. Warm the jam and spread it generously over the second layer. Place the third layer on top and cover the top and edges with the remaining coconut cream. Toast 50 g of desiccated coconut in a pan and sprinkle the top and edges of the cake with it. Heat Nutella and smother it on top as a decoration or use a spoon to draw delicate threads over the cake.