Sweet cravings? This coconut cake with curd cheese is proof that even something sweet can be nutritious and delicious. It is balanced in protein, fats and sugars. This combination of smooth coconut base, fresh curd cheese cream and delicate coconut flavour will not only fill you up with energy but also provide much‑needed protein. It makes a great afternoon snack or dessert for those who are always looking for a healthier version of sweet treats. And the bonus? It's super easy to prepare. 🥥
Nutrition (1 serving)
- 232 kcal
- 17 g carbohydrates
- 13 g fats
- 11 g protein
Per 8 portions
- 3 eggs
- 35 g coconut sugar
- 3 tbsp milk
- 45 g rice flours
- 25 g cocoa powder
- 1 tsp baking powder
- 250 g curd cheese
- 140 g Greek yoghurt
- 70 g grated coconut
- sweetener based on the taste
- 80 g dark chocolate chips
- 1 tsp coconut oil
Instructions
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Separate your egg whites and whip them into stiff peaks with a pinch of salt.
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Using an electric hand mixer, blend the egg yolks with coconut sugar until it's foamy and then add flour, baking powder, and milk. Mix using a lower speed.
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Finally, add the stiff peaks and mix in carefully.
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Pour it into a cake tin (diameter 20cm), greased with oil and dusted with coconut.
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Bake it for 20 minutes at 185 °C. Meanwhile, mix the curd cheese, yoghurt, coconut and your preferred sweetener. Leave it to stand whilst the base is in the oven.
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Immediately after the baking time is over, prick the base a few times and carefully pour over 3‑4 tablespoons of milk. Then spread the cream mixture all over.
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In a microwave, melt the chocolate and the coconut oil and then spread it over the cake. Top it with freeze‑dried coconut and leave it to cool.
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Enjoy!
