Coconut slices
Coconut slices are made from fluffy sponge cake batter, which is spread with jam and a cream scented with rum and coconut. The delicate sweet cream perfectly complements the more sour taste of the jam. Finally, sprinkle the slices with coconut and serve with cocoa, fruit and mint leaves.
Ingredients · Servings 1 sheet
- Squeak:
- 150 g powdered sugar
- 4 eggs
- 7 tablespoons of semi-coarse flour
- 12 g baking powder
- 150 ml oil
- 7 tablespoons of milk
- marmalade (preferably sour) for spreading on the sponge cake
- Further:
- grease for wiping
- coarse flour for dusting
- Cream:
- 400 ml milk
- 4 tablespoons of semi-coarse flour
- 250 g lard (or butter)
- 1 vanilla sugar
- 150 g powdered sugar
- a little rum
- 3 tablespoons coconut
- For the sprinkle:
- 100 g grated coconut
- a little cocoa
- seasonal fruit (optional)
- mint (optional)
Method · 1 h 10 min
- Grease the baking sheet and sprinkle with coarse flour.
- Beat the sugar and eggs until foamy. Add the flour mixed with baking powder, oil and milk. Beat and pour onto the prepared baking sheet.
- Place in a preheated oven and bake at 160°C for about 20 minutes. Turn out, let cool and spread with a thin layer of marmalade.
- Prepare the cream by boiling the milk and flour until thick. Let it cool and then beat with the egg yolk or butter. Add the sugar, rum and finally the coconut.
- Spread the cream over the sponge cake with the jam and sprinkle with coconut. Press the coconut into the cream so that it doesn't fall out.
- Once cooled, cut into cubes and serve on a plate dusted with cocoa (dip the cut pieces in cocoa) and garnish with seasonal fruit and a mint leaf, or a Raffaella ball. Fruit and mint are optional, but it looks and tastes better.
