Coconut cake with eggnog

Ingredients for 1 servings:

• 100 g butter
• 205 g sugar
• 2 eggs
• 100 g flour
• 1 tsp baking powder
• 4 tbsp milk
• 3 tbsp chocolate shavings
• 8 sheets of gelatin
• 600 g cream cheese
• 200 g coconut milk
• 300 ml cream
• 250 ml egg liqueur

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 10 minutes

Preheat oven to 180 degrees Celsius. Cream the butter with 85g of sugar. Fold in the eggs one at a time. Mix the flour with the baking powder. Stir into the butter mixture along with the milk and grated almonds. Grease a 26cm baking pan and pour in the batter. Bake for approximately 25 minutes. Let cool. For the topping, soak 6 sheets of gelatin. Mix the cream cheese with the sugar and coconut milk. Whip the cream until stiff. Dissolve the gelatin and mix with 3 tablespoons of coconut milk. Then fold the cream into the cream mixture. Spread everything on the base and chill for 3 hours. Soak the remaining 2 sheets of gelatin, warm the liqueur slightly, and dissolve the squeezed gelatin in it. Let cool slightly and spread over the cake. Chill for another hour. Decorate as desired.