Cheese Coconut Cake

Ingredients

• 80 g Butter
• 160 g whole wheat cookies
• 6 Eggs
• 1 pinch salt
• 100 g raw cane sugar
• 0.5 tsp vanilla powder
• 250 g crème fraîche
• 750 g low-fat quark
• 1 Organic Lime
• 100 g coconut flakes

Instructions

1. 1.

   Melt the butter. Place the cookies in a bag and crush them into fine crumbs with a rolling pin. Mix with the butter, spread on the bottom of a springform pan lined with parchment paper, and press down with a spoon.

2. 2.

   Separate the eggs. Beat the egg whites with salt and 2–3 tbsp sugar until stiff, firm peaks form. Whisk the yolks with the remaining sugar and vanilla powder until frothy. Wash the lime hot, dry it, grate the zest and squeeze out the juice. Stir the crème fraîche, quark, lime juice and zest into the yolk mixture. Add 80 g coconut flakes and the beaten egg whites, fold everything together. Pour the batter onto the base, cover the pan, poke a few holes in the top and bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about an hour (check with a toothpick and bake longer if needed). Let cool in the pan.

3. 3.

   Remove the cake from the pan. Allow it to cool slightly, then sprinkle with the remaining coconut flakes before serving.