Coconut cake

Grind coconut flakes (50 g) into flour.

Whisk together yoghurt, 3 yolks, rice flour and coconut flour, sweetener, baking powder and a pinch of salt.

Whisk the whites separately until they reach the peak.

Gently, stirring with a spatula, introduce into the total mass.

Pour the dough into a baking dish.

We bake the cake in a preheated oven up to 180 ° - 45 min.

After turning off the oven, we don't get it for another 30 minutes.

We check with a match or a toothpick after 25 minutes.

Wrap the finished biscuit with cling film until it cools completely.

Mix all the ingredients for the cream with a whisk in a saucepan with a thick bottom until smooth

We put on fire and bring until thickened over low heat, stirring constantly with a whisk.

Divide the cooled biscuit into three cakes.

Grease each crust with cream and sprinkle with coconut on top.

Put in the refrigerator for 3-4 hours.

Sprinkle with the remaining coconut when serving

Enjoy your meal!