Coconut crumbly cake with watermelon jam

Step 1/6

• 250 g flour
• 100 g unsweetened shredded coconut
• 100 g butter
• 15 g baking powder
• 50 g sugar

Combine the ingredients and form a soft sand with your hands

Step 2/6

• 2 eggs

Add eggs and make crumbles

Step 3/6

• 1 kg watermelon

• blender
• Sifter

Blend than stir 1 kg of watermelon without seeds then sift it

Step 4/6

• 100 g confectioner’s sugar
• 60 g starch

• saucepan

Cook the watermelon with the sugar and the starch into a saucepan at low until it became thick, then let it cool

Step 5/6

• baking pan

Place 3/4 of the crumbly mix into the baking pan and press in into a cake form, then add the watermelon jam on top and top it with the last crumbles