Cheese and coconut bomb cake

Coconut and Cheese Bomb Cake

If you're looking for a quick and simple dessert recipe that will bring smiles to the faces of your loved ones, look no further! The Coconut and Cheese Bomb Cake is the perfect dessert, full of flavor and with a delicious texture. This recipe is inspired by my friend, Miha, who gave me the necessary push to create this wonder. Thank you, Miha!

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour
Servings: 12

Ingredients:

For the base:
- 4 large eggs
- 150 g sugar
- 3 tablespoons oil (preferably sunflower or canola)
- 50 g high-quality cocoa
- 100 g flour
- 1 packet baking powder
- 1 teaspoon rum essence

For the cheese bombs:
- 250 g cottage cheese (make sure it is well-drained)
- 50 g coconut
- 50 g sugar
- 50 g powdered milk
- 2 egg yolks
- 3 tablespoons starch (heaped)

Preparation:

1. Preparing the cheese bombs:
- In a large bowl, place the well-drained cottage cheese and mash it with a fork to achieve a fine texture.
- Add the sugar, coconut, egg yolks, powdered milk, and starch. Mix everything with a spatula or with your hands until the ingredients are completely combined. It is important that there are no large pieces of cheese to achieve uniform bombs.
- Form balls with a diameter of about 2-3 cm. I advise you to moisten your hands with a little water to prevent the mixture from sticking to your fingers. Place the bombs on a plate and set them aside.

2. Preparing the base:
- In a large bowl, beat the egg whites with a pinch of salt until they form a foam. Gradually add the sugar and continue mixing until a shiny and firm foam is obtained.
- Add the oil, rum essence, and mix gently to incorporate the ingredients.
- In another bowl, combine the flour, cocoa, and baking powder. Sift these ingredients to avoid lumps. Incorporate the flour mixture into the egg white mixture, mixing with a spatula, using up-and-down motions to keep it airy.

3. Assembling the cake:
- Preheat the oven to 180°C (350°F). Line a cake pan with parchment paper, making sure it is well covered.
- Pour half of the base mixture into the pan, then evenly place the cheese bombs over the entire surface. Cover them with the remaining batter.
- Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

4. Cooling and serving:
- Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a rack to cool completely.
- You can sprinkle a little coconut or powdered sugar on top for an attractive look. Serve it alongside a scoop of vanilla ice cream or a fruit sauce for a contrast of flavors.

Practical tips:
- Use well-drained cottage cheese to avoid excess moisture that can affect the cake's texture.
- You can replace the coconut with ground almonds or pistachios for a different flavor.
- If you don't have rum essence, you can opt for vanilla or orange essence for a fresh note.

Nutritional details (per serving, estimated):
- Calories: 180
- Fat: 7 g
- Carbohydrates: 24 g
- Protein: 5 g

Frequently asked questions:
1. Can I use ricotta cheese instead of cottage cheese?
- Yes, ricotta can be used, but make sure it is well-drained to avoid excess water.

2. How can I store the cake?
- Keep the cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for a longer duration.

3. What are the serving options?
- The cake pairs wonderfully with a scoop of whipped cream or warm chocolate sauce.

This Coconut and Cheese Bomb Cake is not only delicious but also a true visual feast. Ideal for any occasion, from gatherings with friends to family parties, it will surely win you over! Try making it and don't forget to share your impressions!

 Ingredients: For the base: 4 eggs, 150 g sugar, 3 tbsp oil, 50 g cocoa, 100 g flour, 1 packet baking powder, rum essence. For the cheese balls: 250 g cow cheese, 50 g coconut, 50 g sugar, 50 g powdered milk, 2 egg yolks, 3 tbsp cornstarch.

 Tags:  cake rooster powdered milk