Exotic coconut bee sting

Ingredients for 1 servings:

• 250 g quark
• 50 g sugar
• 2 tbsp oil
• 2 tbsp milk
• 2 tbsp rum
• 250 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• 100 g butter
• 75 g sugar
• 1 tbsp honey
• 1 tbsp milk
• 100 g desiccated coconut
• 200 g cream cheese
• 1 can coconut milk (400 ml)
• 1 pack of gelatin, ground
• 2 tbsp rum
• Sugar or sweetener as desired
• 1 cup of cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Coconut bee sting filled with a delicious coconut cream, refined with rum

Grease a 26 or 28 cm springform pan. Mix the quark with the sugar, oil, milk, and rum. Mix the flour with the baking powder and baking soda, sift it into the quark mixture, and knead everything into a smooth dough (it should have the consistency of yeast dough, so not too sticky and not too firm). Roll out the dough to fit the pan or press it evenly into the pan with your fingers. Meanwhile, preheat the oven to 200°C. Boil butter with sugar and honey, deglaze with milk, and stir in the desiccated coconut. Spread on the dough and bake for about 15-20 minutes (use a toothpick to test the consistency!). For the filling, soak the gelatine according to the package instructions. Mix the cream cheese with the coconut milk. Sweeten to taste. Dissolve the gelatine and stir in the rum. Quickly whisk the gelatine-rum mixture into the cream. Chill until it begins to set. Then whip the cream until stiff peaks and fold in. Cut the cake in half crosswise, place a cake ring or springform pan around the bottom layer, and fill it with the coconut cream. Cut the top layer into slices and then place them back on top. Chill. You can also leave the cake “top” whole, but it’s more difficult to cut. If you like almond and coconut tarts, you’ll definitely love this version!