Coconut Cheese Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g quark
- 200 g suar
- 2 egg (s)
- 1 packet custard powder (vanilla flavor)
- 2 tablespoon desiccated coconut
- 2 tablespoons oil
- 1 tablespoon lemon juice
- 200 g butter, soft
- 200 g suar
- 200 g desiccated coconut
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- For the cheese mixture, stir together the quark, 200 g sugar and 2 eggs. Stir in the pudding powder and 2 tablespoons of desiccated coconut and stir in the oil and lemon juice. Pour the mixture into a pan lined with baking paper and smooth it out. Preheat the oven to 180 ° (convection 160 °).
- For the coconut mixture, put the butter in a small saucepan and heat it gently over the lowest heat. When the butter has melted, stir in 200 g sugar. Put the mixture in a bowl. Add the 200 g desiccated coconut and finally stir in the 2 eggs. Pour the coconut mixture onto the quark mixture and stir until smooth.
- Bake the cake on the middle rack for 50-55 minutes. Cover the cake shortly before the end of the baking time, otherwise it will be too dark.
- Tip: If you don`t like it that sweet, you should use a little less sugar for both the cheese and coconut mass.
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