Melon Coconut Cake


Rating: 3.00 / 5.00 (4 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

For the dough:











For the topping:











Instructions:

For the melon coconut cake, first toast coconut flakes and set aside a little bit for garnish.

Cream butter and sugar until creamy. Fold in eggs a little at a time. Combine flour, baking powder and coconut flakes and stir into the fat-egg mixture with the milk.

Pour batter into a greased cake springform pan sprinkled with breadcrumbs and smooth out. Bake in the oven (electric oven: 200 °C / convection oven: 175 °C / gas: level 3) for 20 minutes. Allow to cool in the pan.

Soak gelatine in cold water. Whip the cream until stiff. Stir in sugar, vanilla sugar, yogurt, lemon zest and juice. Squeeze gelatin, let it melt at low temperature and stir into lemon yogurt. Chill until the cream begins to gel, fold in whipped cream.

Spread the yogurt cream evenly on the base, smooth it out and refrigerate for at least 4 hours. Cut watermelon into thin slices. Remove the flesh from the skin. Drain melon wedges well on paper towels. Cut out balls from the cantaloupe melon with a baller or cut the melon flesh into pieces.

Spread melon wedges or balls evenly over the cake. Remove melon coconut cake from mold. Before serving, decorate with the remaining coconut flakes and lemon balm.

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