Coconut Blueberry Quilt Cake

For the coconut dough, first separate the eggs. Beat the egg whites until firm. Beat yolks with sugar and vanilla sugar until thick and fluffy. Stir in oil and water alternately. Mix flour with salt, coconut and baking powder and fold in alternately with the beaten egg whites. Finally, carefully fold in the blueberries with a spatula.

Line a baking tray with baking paper and spread the batter on it. Preheat the oven to 180 °C.

Separate the eggs for the curd mixture. Mix curd, yolks, sugar, vanilla sugar and blueberry jam. Beat the egg whites until stiff and fold in carefully.

Fill the mixture into a piping bag with a large nozzle and pipe onto the dough in a grid pattern.

Bake in the preheated oven for about 30 minutes.

Sprinkle the cake with powdered sugar and coconut oil to taste before serving.

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