Germany - Austria shipping starts at only 6.9 EUR

We ship worldwide Learn more



Ingredients for 4 pieces

for sponge cake:


for cream:

  • 80 ml of coconut milk
  • 2 tbsp xylitol
  • 30 g coconut oil
  • 1 teaspoon vanilla aroma
  • 1 tsp rum flavour drops
  • 3 tbsp tapioca starch


to the side:

  • 1 table of dark chocolate
  • 1 tsp coconut oil
  • shredded coconut



Mix all the ingredients and spoon into silicone muffin tins or pour into a baking tray lined with baking paper. Bake at 180°C for 15-20 minutes. Leave to cool in the tin.

For the cream, bring all the ingredients except the starch to the boil in a saucepan and stir in the starch. Thicken in a few minutes. Cool the cream.

If necessary, cut out the sponge into 8 circles, spoon the cream on top of 4 sponge cakes, stick the other one together and roll in melted chocolate, then roll the sides in coconut flakes.


Leave a comment

Please note: comments must be approved before they are published.