Quark and coconut cake

Ingredients for 1 servings:

• 280 g flour
• 150 g butter
• 130 g sugar
• 2 tsp baking powder
• 1 egg(s)
• 1 packet of vanilla sugar
• 1 pinch of salt
• 750 g low-fat curd cheese
• 200 g sugar
• 2 eggs
• 1 packet of vanilla pudding powder
• 1 pinch of salt
• 200 g coconut flakes
• 150 g butter
• 100 g sugar
• 100 g whipped cream
• 2 eggs

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

for a rectangular springform pan 38 x 25 x 7 or a large deep casserole dish, approx. 18 pieces

First, make the coconut topping: Melt the butter. Stir in the cream. Mix in the coconut flakes. Beat the eggs with the sugar until very light in color (at least 2 minutes). Mix the butter, coconut, and cream mixture with the egg mixture and set aside until ready to use. For the base: Sift the flour into a bowl and mix with the sugar, vanilla sugar, salt, and baking powder. Sprinkle the cold butter in small pieces over the flour mixture. Add the egg. Knead everything into a smooth dough. Refrigerate the dough until ready to use. Preheat the oven to 170°C (top/bottom heat). For the filling, make the quark mixture: Beat the eggs with sugar until thick and foamy. Add the quark and mix in. Mix in the custard powder. Beat everything with a mixer until creamy. Grease and flour a baking pan (rectangular springform pan 38 x 25 x 7 cm or a large, deep casserole dish). Roll out the shortcrust pastry to form the base or tear it into crumbs and press it into the pan to form a base. Prick the base several times with a fork. Spread the quark mixture evenly over the base. It’s best to spread the coconut mixture over the quark mixture with your fingers. Bake the cake on the bottom rack at 170°C for at least 50 minutes. After about 20 minutes, check if the cake is browning too much and needs to be covered with aluminum foil. Cut the cake into about 18 slices.