Banana – Coconut – Cheese – Cake

Ingredients for 1 servings:

• 225 g biscuits (chocolate biscuits)
• 50 g butter
• 350 g cream cheese
• 75 g sugar
• 50 g desiccated coconut
• 2 tbsp liqueur (coconut liqueur), alternatively milk
• 2 bananas, ripe
• 125 g dark chocolate
• 1 pack of gelatin, ground
• 3 tbsp water
• 150 g whipped cream
• 1 banana(s)
• 2 lemon(s), the juice
• Chocolate, 2 bars of it, melted

Instructions

Working time approx. 25 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 25 minutes

without baking

Crush the cookies in a freezer bag with a rolling pin (or simply place them in a mixer). Transfer to a bowl. Melt the butter and mix well with the crumbs. Line the bottom of a 20 cm diameter springform pan with the mixture and press down firmly. Beat the cream cheese and sugar until smooth, then stir in the desiccated coconut and coconut liqueur. Peel, mash, and add the bananas. Melt the chocolate and stir in thoroughly. Sprinkle the gelatine into the water and let it set. Dissolve in a double boiler and stir into the chocolate mixture. Whip the cream until stiff peaks form and fold in. Pour the mixture onto the cookie base, smooth it down, and refrigerate until it has set (takes about 5 hours). To serve, transfer to a cake plate. Peel and slice the banana. Toss the slices in lemon juice and garnish the cake with them. Drizzle with a little melted chocolate and let it set.