Cheese and coconut cake

Coconut and Cheese Cake: A Creamy and Flavorful Delight

The search for a dessert that combines the creamy texture of cheese with the tropical flavor of coconut ends here! This coconut and cheese cake is not only a treat but also an excellent choice to impress your guests or to enjoy a slice of goodness in the comfort of your home. With a tender crust and a rich filling, this recipe is sure to become one of your favorites.

Total preparation time: 1 hour (30 minutes of cooling included)
Number of servings: 12

Ingredients:

For the crust:
- 400 g flour
- 1 teaspoon baking powder
- 100 g powdered sugar
- 100 g butter (melted and cooled)
- 5 tablespoons compote (peach or apricot, for extra flavor)
- 4 tablespoons yogurt
- Zest of one lemon (about one teaspoon)
- 4 tablespoons coconut (refined or flakes, as preferred)

For the filling:
- 500 g cottage cheese (fresh and well-drained is ideal)
- 200 ml whipped cream (whipped)
- 50 g powdered sugar
- Juice of one lemon (about 2 tablespoons)

Preparation:

1. Preparing the crust: In a large bowl, mix the flour with the baking powder and powdered sugar. Add the grated lemon zest, which will add a note of freshness. In another bowl, combine the yogurt, compote, and melted and cooled butter. Mix well to obtain a homogeneous mixture.

2. Forming the dough: Gradually add the wet mixture to the dry ingredients and knead until you obtain an elastic dough. If the dough is too sticky, you can add a little flour, but be careful not to dry it out. Once you achieve the desired consistency, wrap the dough in plastic wrap and refrigerate for 30 minutes. This step will help firm up the dough, making it easier to roll out.

3. Baking the crust: Preheat the oven to 180°C. Remove the dough from the refrigerator and roll it out on a lightly floured surface, ensuring it forms an even sheet. Place the sheet in a baking pan lined with parchment paper, covering the sides as well. Prick the dough with a fork to prevent air bubbles from forming during baking. Bake the crust for about 20 minutes or until golden. Allow it to cool completely.

4. Preparing the filling: In a large bowl, mix the cottage cheese with the powdered sugar and lemon juice. Make sure the cheese is well-drained to avoid a watery filling. Once you have a homogeneous mixture, add the whipped cream, gently folding with a spatula to keep it airy. This will give the filling a light and creamy texture.

5. Assembling the cake: Once the crust has cooled, pour the cheese mixture on top. You can add a layer of coconut on top for a decorative look and extra flavor. Let the cake chill for at least 2 hours before cutting and serving. This step is essential to allow the flavors to meld and to firm up the filling.

6. Serving: Cut the cake into squares or triangles and serve it cold. You can decorate each serving with coconut flakes, lemon slices, or even a chocolate glaze for a delicious contrast. This cake is perfect alongside a fruit tea or a strong espresso.

Helpful tips:

- Ingredients: Choose fresh cottage cheese for the best flavor. If you prefer a sweeter filling, you can also add a few drops of vanilla extract.
- Coconut: If using dried coconut, make sure it is of good quality. You can also use chocolate chips or chopped nuts to vary the texture.
- Variations: You can replace the compote with fresh or frozen fruit puree, such as raspberry or mango, for a fruity note. You can also add a layer of berry jam on the cooled crust before adding the cheese filling.

Nutritional benefits:

This coconut and cheese cake is not only delicious but also contains nutritious ingredients. Cottage cheese is an excellent source of protein, while yogurt brings beneficial probiotics for digestion. Coconut, on the other hand, provides healthy fats and antioxidants.

Frequently asked questions:

1. Can I use ricotta cheese?
Yes, ricotta cheese can be used instead of cottage cheese for a finer texture.

2. Is this cake suitable for vegans?
Yes, you can adapt the recipe using vegan cheese, plant-based cream, and vegan butter.

3. How can I store the cake?
Store the cake in the refrigerator, covered with plastic wrap, to keep it fresh. Consume it within 3-4 days.

Now, you are ready to delight your taste buds with this coconut and cheese cake! Whether you serve it for a special occasion or simply enjoy it with a cup of tea, every bite will be an explosion of flavors. Enjoy!