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Coconut curd cake

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Ingredients for 8 servings:

  • 1,000 g quark, (vanilla quark) 0.2% fat
  • 5 tbsp semolina
  • 4 m.-sized eggs
  • 150 g sugar
  • 100 g Sultanas, marinated in rum
  • 200 g desiccated coconut
  • 400 ml coconut milk, unsweetened (1 can)
  • 260 g pineapple, pieces from the can with juice
  • 3 pkt. custard powder, Bourbon vanilla, for cooking

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

reduced-fat

Combine all ingredients in a bowl and mix well. Line an 18-20 cm baking pan with baking paper. Pour in the mixture. Preheat oven to 180 degrees Celsius and bake the cake for about 75 minutes. Allow to cool completely in the pan. Loosen the edges of the cake with a knife and remove it from the pan. Note: If serving with children, omit the rum.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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