Coconut crumbly cake with watermelon jam

Too few ratings

serena

Community Member

“A travel to Italy with a hint of tropical taste ”

Difficulty

Easy 👌
30
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Pieces:-1+
250 g flour
eggs
100 g unsweetened shredded coconut
100 g butter
15 g baking powder
50 g sugar
1 kg watermelon
100 g confectioner’s sugar
60 g starch
Metric
Imperial

Utensils

  • blender
  • Sifter
  • saucepan
  • baking pan
  • 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

    • 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

  • Step 6/6

    Put it in the oven for 40/45 min at 180 degrees Celsius. Let it cool and serve