Coconut, cheese, and caramel cake

This cake combines delicate and unique flavors and textures, standing out both in design and ingredient combination. I made it for Easter as an alternative to the traditional sweets, while still keeping the key ingredient from those: cottage cheese. Preparing it takes about two days, including assembly and decoration, so if you decide to make it, keep that in mind. The cake consists of two moist layers with a rich coconut flavor, and in the middle, there’s a delicious cheesecake. It’s topped with a cream made from cream cheese and butter, with a subtle hint of vanilla, perfectly bringing all the flavors together in one harmonious dessert.

Ingredients for the cake layers:

• 300 g all-purpose flour
• 2 packets of baking powder
• 1 teaspoon vanilla extract
• 120 g melted butter
• a pinch of salt
• 250 g sugar
• 85 g coconut oil
• 5 egg whites
• 1 whole egg
• 340 ml coconut milk
• 250 g shredded coconut

In one bowl, combine all the dry ingredients. In a separate bowl, beat the egg whites and whole egg with a mixer until the mixture turns pale and frothy. Next, add the melted coconut oil, melted butter, vanilla extract, and coconut milk, mixing well. Pour this wet mixture into the bowl with the dry ingredients and mix until everything is fully combined. Transfer the batter into a springform pan and bake in a preheated oven at 160°C (320°F) for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Once it’s done and has cooled, remove the cake from the pan. Trim the top layer that has risen unevenly to create a flat surface, then carefully slice the cake horizontally into two equal layers. Set the two cake layers aside.

Cheesecake ingredients:

• 700 g fresh cottage cheese
• 1 medium cup of sugar
• 2 eggs
• 80 ml liquid cream or whipped cream
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil

In a bowl, beat the cream cheese until smooth and airy. Add the eggs one at a time, mixing well after each addition. Then, add the sugar and continue beating. Next, incorporate the heavy cream, coconut oil, and vanilla extract, mixing on medium speed for a few minutes until the mixture becomes smooth and fluffy. Transfer the batter into a springform pan lined with parchment paper, and bake in a preheated oven at 160°C (320°F) for about 45 minutes.

Remove it from the oven and let it cool overnight in the refrigerator until the next day, when you’ll assemble the cake. The cheesecake will be quite delicate and crumbly, so it’s important to keep it as cold as possible. (You can even freeze it for 30 minutes before assembling to make it easier to handle)

Topping cream ingredients:

• 150 g powdered sugar
• 300 g fresh cheese
• 200 g soft butter
• 1 vanilla extract (vanilla essence)

The butter should be soft, but not warm. Using a mixer on medium-high speed, beat the fresh cheese together with the powdered sugar until the cheese’s grainy texture disappears and the mixture becomes smooth and creamy, similar to sour cream. Add the vanilla extract and the soft butter, then continue mixing for a few more minutes until you get a smooth, well-bound cream with good consistency. Transfer the cream to a container and refrigerate it overnight.

The next day, assemble the cake as follows:

Place one of the cake layers on the cake stand or serving plate. Spread a thin layer of the cream over it, then add the cheesecake layer on top. Spread another thin layer of cream over the cheesecake, then place the second cake layer on top. Use the remaining cream to generously cover the entire surface of the cake, spreading it as evenly as possible.

After evenly spreading and smoothing the cream over the entire surface of the cake, sprinkle grated coconut on top. Clean the cake stand of any leftover cream or coconut flakes for a neat presentation.

Once the cake is assembled, place it in the refrigerator. Meanwhile, prepare the caramel for decoration.

Caramel ingredients for decoration:

• 1 cup sugar
• The same cup filled with 1 cup of water

In a heavy-bottomed saucepan, combine the water and sugar and bring it to a simmer. Stir occasionally, but pay close attention towards the end to avoid burning the caramel. The entire process takes about 15–20 minutes, so be patient! 🙂

Please do not make caramel by melting the sugar directly in the pan without water. Although it’s faster, it won’t taste as good and, more importantly, it’s less healthy because the sugar burns instead of properly caramelizing.

When the caramel reaches the desired color and consistency, pour it out and spread it evenly onto a baking sheet lined with parchment paper. Once it has cooled and hardened, use a mallet or simply lift the parchment paper and tap it against the baking tray to break the caramel into shards. These caramel shards will be used to decorate the cake.

Ingredients for decoration:

• Caramel shards
• Edible flowers

Stick the caramel shards onto the top and around the sides of the cake. Using a toothpick, create small holes wherever you want to insert an edible flower. This makes it easier to place the flowers without breaking their stems.

Decorate the entire surface of the cake this way, covering it evenly.

This cake was originally created for Easter, but it’s also perfect for warm summer days thanks to its light texture. It’s equally fitting for Christmas, New Year’s Eve, or any special celebration in your life. It’s a delicate, refreshing cake that will delight you with its coconut and vanilla flavors.

If you prefer, you can skip the decoration and keep it simple and white, or decorate it however you like, the only limit is your imagination.

I recommend serving the cake on the day you decorate it, as fresh flowers don’t last very long on top.

If you try the recipe, let me know how you liked it! 😊

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