There’s no doubt that coconut and pineapple are a match made in flavour heaven, creating a delightful exotic combination. Today, we’ve decided to use this duo not in a cocktail but in a quark cake. Packed with protein, it’s an excellent choice for a snack or breakfast.
Ingredients:
- 600 g of smooth fat-free quark
- 50 ml coconut syrup
- 30 g coconut and white chocolate protein powder
- 15 g coconut almond butter
- 3 eggs
- 1 pack of powdered vanilla pudding
- Coconut Flavor Drops to taste
For the decoration, you’ll need:
- 10 g freeze-dried pineapple
- 10 g coconut flakes
- 10 g coconut syrup
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Method:
In a bowl, mix eggs, coconut syrup, and quark. Then add protein powder, almond butter, powdered pudding, and coconut Flavor Drops.
Mix everything thoroughly. Then take a cake pan (ours had a diameter of 20 cm) and line it with baking paper. If you don’t have it, spray it with cooking spray oil. Pour the batter into it and place it in the oven preheated to 180 °C.
Bake for approximately 45–50 minutes. Then take the dessert out, let it cool, and decorate with freeze-dried pineapple, coconut flakes, and syrup.
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| Energy value | 123 kcal |
| Protein | 12 g |
| Carbohydrates | 12 g |
| Fats | 3 g |
A protein-packed dessert with excellent nutritional profile, perfect for breakfast, snack, or dessert, even during weight loss.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
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