Coconut cake with eggnog

Ingredients for 1 servings:

• 3 m.-sized eggs
• 100 g sugar
• 75 g flour
• 50 g cornstarch
• 10 g cocoa
• 1 tsp baking powder
• 12 sheets of white gelatin
• some water for soaking
• 125 g desiccated coconut
• 500 g low-fat curd cheese
• 75 g sugar
• 1 packet of vanilla sugar
• 3 tbsp lemon juice
• 600 g whipped cream
• 250 g jam (blackcurrant-raspberry jelly)
• 3 kiwis
• 1 pineapple (baby pineapple)
• some peppermint
• 300 ml egg liqueur

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Beat eggs, 2 tablespoons of water, and 100g of sugar until frothy. Mix together the flour, cornstarch, cocoa, and baking powder, and fold in. Pour into a 26cm springform pan lined with baking paper. Bake at 180°C (top/bottom heat, gas mark 2, fan oven: 160°C) for approx. 25 minutes. Allow to cool. Soften the gelatine and toast the desiccated coconut. Mix together the quark, 75g of sugar, vanilla sugar, lemon juice, and advocaat. Whip the cream until stiff peaks form and refrigerate. Cut the sponge cake in half horizontally. Spread 200g of jelly over the bottom layer. Line the springform pan with baking paper, forming a rim. Place the coated layer in the pan (or use a cake ring). Dissolve the squeezed gelatine and stir into the quark mixture. Mix in 3/4 of the desiccated coconut. Refrigerate until slightly set. Set aside 1/4 of the cream. Fold the remaining cream into the quark. Pour 2/3 of it onto the base of the tin. Cover with the second layer. Pour in the remaining quark cream. Refrigerate the cake for about 3 hours. Remove the cake from the tin and spread with the remaining cream. Sprinkle the cake with the remaining desiccated coconut. Garnish with kiwi slices, pineapple wedges, the remaining jelly, and a few peppermint leaves.