Two-Tone Cottage Cheese Cake with Cocoa and Coconut
Baking and Desserts • European
Description
Shredded coconut and coconut oil give a subtle taste and light aroma of coconut. The cake can also be brushed with cocoa butter or regular butter.
Ingredients
- Butter 0 oz
- Sugar 5 oz
- Farm fresh eggs 4 pieces
- Cocoa Powder to taste
- Semi-soft cream cheese 5 oz
- Desiccated coconut to taste
- Wheat Flour 10 oz
Step-by-Step Guide
Step 1
Beat the soft butter with sugar, add the eggs one at a time, and whisk until smooth.
Step 2
Add the cottage cheese, mix, and then add the flour.
Step 3
Pour a little batter into the bottom of the pan and sprinkle with shredded coconut.
Step 4
Add cocoa powder to the remaining batter, mix, and pour it over the light layer and coconut.
Step 5
Bake for about 1 hour at a temperature of 180–375°F.
Step 6
Remove the finished cake from the pan, brush with coconut oil, and sprinkle with cocoa.
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