Prep20 min

Cook30 min

Waiting3 h

Total3 h 50 min

Servings16

DifficultyMedium

Macros per serving (1 square (about 55 g))

226kcal

4 gprotein

19 gcarbs

14 gfat

4 gfiber

Of which 11.2 g sugars and 9.8 g saturated fat.

No-added-sugar version: 193 kcal and 2.7 g sugars per serving.

Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.

Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.

Highlights Complete protein (egg) · Choline (egg)

Allergens egg

5-Day Meal Prep Thermomix® & Co.Snacks & Sweets Vegetarian

Chilled coconut cake

Name: Chilled coconut cake
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Yield: 16
Ingredients: 1 cup rice flour (158 g / 5½ oz); 1 cup coconut flour (112 g / 4 oz); ½ cup sugar (100 g / 3½ oz) — no added sugar: ¾ cup erythritol (135 g); 1 tbsp baking powder (12 g); 4 eggs (200 g / 7 oz); 200 ml (¾ cup) coconut milk; ¼ cup coconut oil (50 g / 1¾ oz); 200 ml (¾ cup) coconut milk (for the syrup); 100 ml (½ cup) water (for the syrup); 3 tbsp sugar, for the syrup (36 g / 1¼ oz) — or 1½ tbsp honey; no added sugar: 4 tbsp erythritol (for the syrup) (45 g); 1 cup unsweetened shredded coconut, for sprinkling (80 g / 2¾ oz)

Syrup-soaked, covered in shredded coconut, to eat nice and cold.

Rico's note: Made for hot days — it comes out of the fridge ice-cold and tastes like vacation.

Ingredients

1 cup rice flour (158 g / 5½ oz)
1 cup coconut flour (112 g / 4 oz)
½ cup sugar (100 g / 3½ oz) — no added sugar: ¾ cup erythritol (135 g)
1 tbsp baking powder (12 g)
4 eggs (200 g / 7 oz)
200 ml (¾ cup) coconut milk
¼ cup coconut oil (50 g / 1¾ oz)
200 ml (¾ cup) coconut milk (for the syrup)
100 ml (½ cup) water (for the syrup)
3 tbsp sugar, for the syrup (36 g / 1¼ oz) — or 1½ tbsp honey; no added sugar: 4 tbsp erythritol (for the syrup) (45 g)
1 cup unsweetened shredded coconut, for sprinkling (80 g / 2¾ oz)

In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.

Method

Preheat the oven to 180 °C (350 °F) and grease a rectangular baking pan of about 20 × 30 cm (8 × 12 in).
Beat the eggs with the sugar until pale and slightly foamy.

Continues in the ebook

The full method (9 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.

See the “Desserts” ebook

Ebook Desserts150 recipes · Coming soon in English

Chilled coconut cake

Ingredients

Method

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