Vegan Cherry Coconut Cake

Ingredients for 1 servings:

• 100 g margarine
• 100 g sugar
• 150 g muesli (crunchy muesli)
• 150 g desiccated coconut
• 750 g fresh cherries (alternatively morello cherries from a jar)
• 600 g tofu (silken tofu)
• 400 ml coconut milk
• 150 g powdered sugar
• 1 packet of vanilla sugar
• 6 tsp agar-agar
• possibly water if needed
• Desiccated coconut or muesli for decoration

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

without baking!

Melt the margarine in a saucepan over low heat. Add the sugar and wait until it has dissolved, stirring frequently. Then remove from the heat, add the desiccated coconut and the muesli, and mix well. Pour the mixture into a 26 cm springform pan lined with baking paper, spread evenly, and chill. Meanwhile, wash the cherries and set aside 12 for decoration. Pit the remaining cherries (drain the morello cherries now) and spread them on the base once it has cooled. Now puree the silken tofu with half of the coconut milk, the powdered sugar, and the vanilla sugar. Pour the other half of the coconut milk and a little water, if desired, into a saucepan, and stir in the agar-agar. Bring to a boil and simmer for 5 minutes, stirring constantly. Then remove from the heat. Add some of the tofu mixture and mix well with a whisk. Gradually stir in the entire tofu mixture. Then pour the mixture over the cherries and refrigerate. After a few hours, garnish with the 12 cherries and, if desired, some coconut flakes or muesli.