Coconut flakes cake

Ingredients for 1 servings:

• 100 g buckwheat, ground
• 150 g brown rice, ground
• ½ bag(s) of baking powder, for 500 g flour
• 2 tsp sugar
• 1 pinch of salt
• 150 g water
• 50 g oil (organic sunflower oil)
• 1 kg low-fat curd cheese
• 300 g milk 3.5%
• 160 g sugar
• 1 pinch of salt
• 80 g brown rice, grind
• 2 tbsp carob
• 200 g desiccated coconut

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free

For the base, combine all ingredients and pour the batter into a 26 cm ring tin lined with baking paper. Using the back of a wet tablespoon, form a small rim. Set the tin aside. Lightly toast/brown the desiccated coconut in a dry frying pan. Combine the quark with the milk, mix the dry ingredients, including the desiccated coconut, and drizzle into the milk and quark mixture. Stir for a good 2-3 minutes on medium heat. Then pour onto the batter base. Shake until smooth. Place in a cold oven and bake at approximately 150°C (convection oven) for approximately 80-90 minutes. Test with a needle. My own recipe.