Two-color curd cake with cocoa and coconut

6 servings

75 minutes

Two-tone cottage cheese cake with cocoa and coconut is an amazing dessert that combines the tenderness of cottage cheese, the velvety richness of cocoa, and the subtle sweetness of coconut flakes. Its roots trace back to European cuisine, where such cakes are valued for their simplicity in preparation and exquisite taste. The white layer is infused with coconut aroma, creating a delicate texture, while the chocolate part adds a rich depth of flavor. This cake is not only aesthetically pleasing but also incredibly appetizing: soft, moist, with a light crunch from the coconut flakes. It can be served with morning coffee, at a cozy evening tea, or even as a stunning dessert on a festive table. An ideal treat for those who appreciate harmony of flavors and the tenderness of baked goods.

Energy value per serving

• Calories: 448
• Proteins: 16g
• Fats: 11.9g
• Carbohydrates: 69.4g

Ingredients

• Butter: 50 g
• Sugar: 150 g
• Chicken egg: 4 pc
• Cocoa: to taste
• Soft low-fat cottage cheese: 200 g
• Coconut flakes: to taste
• Wheat flour: 350 g

Cooking steps

1. Beat the soft butter with sugar, add eggs one by one, and mix until smooth.

   Required ingredients:

   • Butter: 50 g
   • Sugar: 150 g
   • Chicken egg: 4 pieces

2. Add cottage cheese, mix, and add flour.

   Required ingredients:

   • Soft low-fat cottage cheese: 200 g
   • Wheat flour: 350 g

3. Pour a little batter into the bottom of the mold and sprinkle with coconut flakes on top.

   Required ingredients:

   • Coconut flakes:  to taste

4. Add cocoa to the remaining dough, mix it, and pour it over the light layer and coconut flakes.

   Required ingredients:

   • Cocoa:  to taste

5. Bake for about an hour at a temperature of 180–190 degrees.

6. Remove the ready cake from the mold, grease it with coconut oil, and sprinkle with cocoa.

   Required ingredients:

   • Cocoa:  to taste