Coconut cake with cream cheese and orange jelly

Coconut Cake with Cream Cheese and Orange Jelly

Total Preparation Time: 2 hours
Preparation Time: 45 minutes
Baking Time: 30 minutes
Number of Servings: 10

Today, I invite you to prepare a cake that not only combines delicious textures and flavors but also has a special story. This recipe is inspired by the celebration of 13 years of marriage, a moment of celebration, love, and sweet moments. The coconut cake with cream cheese and orange jelly is a perfect choice for any occasion, bringing a fresh and tropical vibe to our table.

Ingredients

For the base:
- 3 large eggs
- 4 tablespoons of sugar
- 1 pinch of salt
- 2 tablespoons of oil (or melted butter)
- 5 tablespoons of flour
- 2 tablespoons of cornstarch
- 1 vanilla essence
- 1 tablespoon of coconut
- 1 teaspoon of baking powder

For the cream:
- 400 g cottage cheese
- 400 ml yogurt
- 8 tablespoons of sugar
- 1 vanilla essence
- 400 ml whipped cream
- 1 packet of gelatin (10 g)

For the syrup:
- 200 ml orange juice (non-carbonated)
- 2 tablespoons of sugar

For the jelly:
- 800 ml orange juice
- 4 tablespoons of sugar
- 4 tablespoons cornstarch

Step-by-Step Instructions

Step 1: Preparing the Base

1. Preheat the oven: Start by preheating the oven to 180°C (medium heat). Make sure it is well heated before placing the base inside.

2. Mixing the ingredients: In a large bowl, add the eggs, sugar, and a pinch of salt. Mix at medium speed for about 10 minutes until the mixture becomes frothy and changes to a light color.

3. Adding oil and vanilla: Incorporate the oil (or melted butter) and vanilla essence. Mix well until you have a homogeneous composition.

4. Dry ingredients: In another bowl, mix the flour, cornstarch, baking powder, and coconut. Gradually add this mixture to the wet composition, gently folding with a spatula to avoid losing air in the base.

5. Baking: Grease a 28 cm diameter baking pan with a little oil or butter and pour in the base mixture. Bake in the preheated oven for 30 minutes. When ready, check with a toothpick: if it comes out clean, the base is perfect. Remove it and let it cool on a rack.

Step 2: Preparing the Cream

1. Mixing the ingredients: In a bowl, combine the cottage cheese, yogurt, sugar, and vanilla essence. Mix well until you obtain a smooth cream.

2. Hydrating the gelatin: In a small bowl, soak the gelatin in 4 tablespoons of cold water. Let it sit for 10 minutes, then dissolve the gelatin over a steam bath until it becomes liquid.

3. Incorporating the gelatin: Add the dissolved gelatin to the cheese mixture and mix well.

4. Whipping the cream: Whip the cream until it becomes firm. Gradually fold it into the cream cheese, being careful to do so with gentle, upward motions to maintain fluffiness.

Step 3: Preparing the Syrup

1. Preparing the syrup: In a small saucepan, combine the orange juice with the sugar. Place over low heat and stir until the sugar completely dissolves. Let it cool.

Step 4: Preparing the Jelly

1. Boiling the juice: In a saucepan, pour in 800 ml of orange juice and add the sugar. Bring to a boil.

2. Mixing the cornstarch: In a small bowl, combine the cornstarch with 100 ml of cold orange juice. When the juice on the stove comes to a boil, add the cornstarch mixture and stir continuously until it thickens. Turn off the heat and let it cool slightly.

Step 5: Assembling the Cake

1. Soak the base: Place the cooled base back in the pan you baked it in. Pour the orange syrup evenly over the surface to hydrate it.

2. Add the cream: Pour the cream cheese over the soaked base, distributing it evenly.

3. Add the jelly: When the jelly is warm (not hot), carefully pour it over the cream cheese, ensuring it spreads evenly. Cover the cake with plastic wrap and refrigerate for at least 4 hours or ideally overnight.

Practical Tips

- Variations of ingredients: If you want to change the flavor, you can use other types of juice for the jelly, such as pineapple or berries. You can also replace the coconut with ground almonds for another interesting taste.
- Storing the cake: The cake can be kept in the fridge for 3-4 days, but it is best consumed fresh within the first 48 hours.
- Serving the cake: This cake pairs perfectly with a scoop of vanilla ice cream or some fresh fruit on the side. A fragrant coffee or a fruit tea will perfectly complete the tasting experience.

Nutritional Benefits

This cake provides benefits thanks to the cottage cheese, which is an excellent source of protein and calcium. The yogurt adds beneficial probiotics for digestion, and the orange juice is rich in vitamin C, essential for immunity. The coconut brings healthy fats and a tropical flavor.

Frequently Asked Questions

1. Can I use another type of cheese?
Of course! You can use mascarpone or ricotta cheese for a different texture.

2. Is this cake suitable for vegans?
You can adapt the recipe using vegan alternatives, such as soy yogurt and agar-agar gelatin.

3. How can I make the cake gluten-free?
You can replace the flour with a combination of almond flour and coconut flour.

Personal Story

This cake is not just a recipe, but a part of our history, a symbol of the beautiful moments spent together. In every slice, memories come to life, and the aroma of coconut and oranges reminds us of sunny days filled with laughter and love. Every anniversary deserves a special cake, and this is the ideal choice to celebrate the beautiful moments in our lives.

I hope this recipe inspires you to create your own coconut cake with cream cheese and orange jelly, bringing a little magic into your kitchen! Enjoy!