Cottage cheese and coconut cake for a little princess

Name: Cottage cheese and coconut cake for a little princess
Total time: 40 min
Yield: 1
Ingredients: 100 g chocolate icing for coating (or 1 protein and 130 g powdered sugar if you prefer protein icing); 30 g flour; 60 ml milk; 1 h. l. Sahara; 2 tsp fast acting yeast; 270 g wheat flour; 30 g coconut flakes; 50 g of coconut oil; half a teaspoon of salt; 130 g sugar; 220 g dry cottage cheese (wipe through a sieve); a small handful of golden and black raisins; 1 tsp vanilla extract

Cookinero 29 Oct 2022

17600

It seems to me that by appearance alone it is immediately clear for whom, in the first place, the Easter cake was made? Since everything is cute pink, it means for a little princess. Easter cake is made with coconut oil instead of butter, with the addition of coconut flakes, covered with pink and white chocolate icing and decorated with meringues (there are also small hearts laid out, but they are almost invisible). Totally girly. The only thing - I have it, opal. I couldn’t put it on in time, it spun, his hat was already beautiful. And when she put it in the oven and pushed her youngest daughter away from her so that she would not burn herself, she herself took down this hat. So here's an option. Gingerbread made and painted by myself too :)

How to cook Cottage cheese and coconut cake for a little princess

Step 1

Mix all of the ingredients for the batter in a large bowl. Tighten with foil, leave for about 40 minutes. If the kitchen is hot, then the dough will be ready in 25-30 minutes (it should double in size).

Step 2

Add all other ingredients to the dough, except for the raisins. I add oil last. I mix everything in the mixer with a hook attachment for 7-8 minutes. Lubricate the sides of the bowl with oil, make a ball out of the dough, cover the bowl with cling film and leave the dough to rise for 40-50 minutes (depending on the temperature in the kitchen).

Step 3

After the right time, punch down the dough and stir in the raisins. Form a ball again and transfer it to a cake mold (or two small ones so that they fill the molds by about 2/3). Cover with foil. Leave the dough to rise for another 40 minutes. During this time, heat the oven to 170 degrees.

Step 4

Bake the cake at 170 degrees for about 40 minutes, but it is better to keep an eye on it so that the top does not burn. After the Easter cakes are ready, they should be put on their side and periodically turned over. Of course, this is true if you baked them in paper forms, and not, like me, in ceramic.

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Cooking time: 40 min

Ingredients

100 g chocolate icing for coating (or 1 protein and 130 g powdered sugar if you prefer protein icing)

30 g flour

60 ml milk

1 h. l. Sahara

2 tsp fast acting yeast

270 g wheat flour

30 g coconut flakes

50 g of coconut oil

half a teaspoon of salt

130 g sugar

220 g dry cottage cheese (wipe through a sieve)

a small handful of golden and black raisins

1 tsp vanilla extract

Where to Buy Ingredients

Cottage cheese and coconut cake for a little princess - FAQ About Ingredients, Baking Time and Storage

Can I substitute coconut with another ingredient in this cake?

Yes, you can replace coconut with almond flour or crushed nuts for a different texture and flavor.

How long can I store this cottage cheese and coconut cake?

Store the cake in an airtight container in the refrigerator for up to 3-4 days for best freshness.

Is this cake suitable for a vegetarian diet?

Yes, this cake is vegetarian as it contains no meat or animal-derived ingredients (assuming no gelatin is used).

Can I make this cake low-carb?

To make it low-carb, replace sugar with a keto-friendly sweetener and use almond flour instead of regular flour.

What’s the best way to prevent the cake from burning on top?

Cover the cake loosely with aluminum foil halfway through baking to prevent over-browning.

Can I freeze this cake for later use?

Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

How can I adjust the recipe for a smaller portion?

Halve the ingredients for a smaller cake, but keep baking time slightly shorter (check for doneness earlier).

What’s the best way to serve this cake?

Serve slightly warmed or at room temperature, optionally with a dusting of powdered sugar or fresh berries.

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