Raspberry coconut cream slices

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 200 ml oil
• 200 ml coconut milk
• 300 g flour
• 1 packet of baking powder
• 8 sheets of gelatin
• 250 ml sour cream
• 600 ml coconut milk
• 120 g powdered sugar
• 250 ml whipped cream
• 150 g jelly, raspberry
• 700 g raspberries, fresh or frozen
• 80 g desiccated coconut

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours

summery, fruity and juicy

For the batter, beat the eggs, sugar, and vanilla sugar until thick and foamy. Gradually add the oil and coconut milk while continuing to beat. Mix the flour and baking powder and then carefully fold in. Place the batter on a greased baking sheet and level the surface. Bake in a preheated oven at 180 degrees Celsius for about 20 minutes. Then let it cool. For the coconut cream, soak the gelatine leaves in cold water. Mix the sour cream, coconut milk, and powdered sugar together in a mixing bowl. Dissolve the soaked gelatine according to the package instructions and stir in. As soon as the cream begins to set, fold in the whipped cream. Cut a piece about 2 cm thick from one side of the cooled cake base. Finely crumble this and place it in a bowl. Place the cake base in a baking frame. Spread with slightly warmed raspberry jelly and evenly top with the raspberries. Spread the coconut cream over the top and smooth it down. Briefly toast the desiccated coconut in a non-stick pan, then mix it with the cake crumbs and spread it evenly over the coconut cream. Refrigerate the slices for several hours (preferably overnight).