Coconut Cream Cake

A great cake recipe for any occasion:

Finely grind cookies in a hand mixer or crush with a pasta walker. Melt light butter and knead into cookie crumbs. Press amount into a greased cake springform pan. Bake at 190 °C for about 15 min.

Tofu, oil, vanilla essence, salt and sugar in the hand mixer form and mix well. Remove 2 tbsp. of the coconut flakes and set aside, stir the remaining coconut flakes into the cream. Fill the coconut cream into the pre-baked cake base, bake at 180 degrees in about 15 min. Sprinkle with the remaining coconut flakes and bake again for 5 min. Cool, put in the refrigerator to cool before serving.

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