Coconut Easter Cake

For the coconut Easter cake, first separate the eggs. Beat egg whites with a pinch of salt until stiff. Beat egg yolks, sugar and lemon zest and yogurt until foamy.

Mix coconut flakes and chestnut flour into the yolk mixture. Pour in mineral water and fold in beaten egg whites. Bake in a greased and floured springform pan (diameter 20 cm) at approx. 170 °C.

Allow to cool. Spread with jam (apricot, peach or pineapple) and sprinkle with coconut flakes.

Spread the chocolate cream pastry on top and place a few meringue eggs in the center.

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