Cake with mascarpone and coconut cheese
Contents of this recipe
Cake with mascarpone and coconut cheese: presentation
If you like coconut, you will love this cake with mascarpone and coconut cheese. It is easy and quick to prepare and if you do not have mascarpone cheese, you can replace it with cottage cheese, fresh cheese, Philadelphia cheese or Greek yogurt. This is a fresh and light cake and also beautiful. Decorate it to your liking and surprise your loved ones with this delight. Now that we see the day lengthen and the heat set in, this type of dessert is great. I recommend you to prepare it and enjoy both cooking it and trying it with your family.
Make 8 servings
- 500 g mascarpone cheese
- 125g sugar
- 125 g grated coconut
- 5 large eggs (L)
- 1 tablespoon vanilla essence
- About the base:
- 300 g flour
- 180 ml of water
- 2 teaspoons butter
Cake with mascarpone and coconut cheese: videoreceta
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Cake with mascarpone and coconut cheese: preparation of the recipe
1. – Prepare the base. Put all the flour in a bowl. Make a hole in the center and add water, oil and a pinch of salt. Mix well until you get a dough. You can add a few more teaspoons of water if you find it difficult to work with the dough.
2.- Let the dough rest. Leave the ball of dough in the bowl and cover with plastic wrap.
3.- Prepare the cake. Put all the eggs in a bowl. Add the sugar and vanilla essence. Beat with a wire whisk until the eggs are foamy. Now add the mascarpone cheese and beat again. Add the grated coconut and stir again until the coconut is fully integrated.
4.- Preheat the oven to 180 degrees with heating up and down and without a fan.
5.- Prepare the form. I used a removable form with a diameter of 23 centimeters and a height of 7 centimeters. Place greaseproof paper on the base, close the form and cut off the excess paper. Apply oil or spray to the base and walls.
6.- Spread the dough on the base of the form. Put some flour on your work surface and roll out the dough with a rolling pin. Mark the circumference to cut the measuring dough with the same shape. With the rest of the dough you can prepare cupcakes or dumplings. Place the base in the form, adapting it well to the entire edge. Pierce with a fork so that it does not swell.
7.- Pour the cake into the form and spread it well to flatten it. Touch the pan to settle.
8.- Bake the cake. Place it on the first of the oven levels at 180 degrees with heating up and down and without a fan for 35 minutes.
9. – Let it rest in the mold for 5 minutes after removing it from the oven.
10. – Disassemble the cake. You will see that it has fallen a little, but it is normal. Open the form and use the same paper to transfer it to a wire rack until it cools completely.
11.- You can serve it with a little powdered sugar sprinkled on top through a strainer. You can also decorate it with some cherries and a few leaves of fresh mint.
My tips for making this coconut mascarpone cheesecake:
You can replace mascarpone cheese with cottage cheese, fresco, Philadelphia cheese or Greek yogurt.
The darkening of the cake is beautiful, so try not to cover it with powdered sugar, because if you put too much of it, it will be very white.
If you like making quick and easy desserts, take a look at this 3 ingredients cheesecake. Fluffy like a cloud!
Thanks for reading.
David from 55000 Recipes