Coconut-free cake without dough

Coconut No-Crust Pasca - a simple and refined delicacy

Preparation time: 15 minutes
Baking time: 60-80 minutes
Total time: 75-95 minutes
Servings: 12 servings

Every year, during the festive season, pasca becomes the star of desserts, bringing a touch of tradition and joy. Although the classic recipe with dough requires time and patience, today I propose a simplified yet equally delicious version: coconut no-crust pasca. This recipe is not only easy to make but also offers a creamy texture combined with the unmistakable aroma of coconut. Let's see how it's prepared!

Necessary ingredients:

- 1000 g fresh cheese (ideally well-drained cottage cheese)
- 600 g ricotta (for optimal creaminess)
- 150 g coconut flakes (preferably from fresh coconut)
- 50 g powdered milk (for added flavor)
- 4 eggs (ideally at room temperature)
- 230 g full-fat yogurt or sour cream (for a rich texture)
- 275 g sugar (you can adjust the amount to your preference)
- 165 g flour (for the structure of the dessert)
- 65 g semolina (for a fine texture)
- 1 tablespoon rum essence (for flavor)

Preparation steps:

1. Preheat the oven to 190 °C. This is an essential step, as a consistent temperature will help the pasca bake evenly.

2. Cheese mixture: In a large bowl, combine the fresh cheese, ricotta, powdered milk, yogurt, sugar, and eggs. Use an immersion blender to achieve a fine and homogeneous mixture. This step is crucial, as a smooth texture will make the pasca much more enjoyable.

3. Incorporate the dry ingredients: Add the flour, semolina, and rum essence. Use the mixer to mix well, but be careful not to overmix the batter – just enough to combine.

4. Add the coconut flakes: Using a spatula, fold in the coconut flakes. This ingredient will provide a tropical flavor and a crunchy texture that will contrast wonderfully with the creaminess of the mixture.

5. Prepare the pan: Line a 32 x 22 cm baking dish with parchment paper. Pour the mixture into the dish and level it evenly. This step will ensure even baking of the pasca.

6. Baking: Place the dish in the oven and bake for 60-80 minutes. In the last 5 minutes, increase the temperature to 210 °C to achieve a beautiful golden crust. Check the baking with a toothpick: if it comes out clean, the pasca is ready!

7. Cooling: Remove the pasca from the oven and let it cool in the pan or on a wire rack. It is important to let it cool completely before cutting it to preserve its texture.

Serving and suggestions:

Once completely cooled, cut the pasca into portions and enjoy it alongside a cup of tea or coffee. A delicious option is to serve it with a berry sauce or a dollop of sour cream for a contrast of flavors. You can also add a few slices of lemon or orange for an extra touch of freshness.

Nutritional information and calories:

This no-crust pasca is an excellent choice for those looking for a lighter yet satisfying dessert. Each serving contains approximately 350-400 calories, depending on the ingredients used. The cheese and ricotta provide quality protein, while the coconut flakes bring healthy fats and fiber.

Frequently asked questions:

- Can I substitute fresh cheese? Yes, you can use cottage cheese or mascarpone, but make sure they are well-drained.
- What type of coconut should I use? Unsweetened coconut flakes provide a more authentic taste, but sweetened ones can add extra sweetness.
- How can I store the pasca? Keep it in the refrigerator in an airtight container for up to a week. It can be served cold or at room temperature.

Possible variations:

To give a personal touch to the pasca, try adding ingredients like raisins, chocolate, or ground nuts. You can also experiment with flavors like vanilla or cinnamon to customize the dessert.

This quick and simple dessert, coconut no-crust pasca, will undoubtedly win you over. So put on your apron and let your imagination run wild in the kitchen! Enjoy!

 Ingredients: 1000 g fresh cheese 600 g ricotta 150 g coconut flakes 50 g powdered milk 4 eggs 230 g full-fat yogurt/sour cream 275 g sugar 165 g flour 65 g semolina 1 tbsp rum essence

 Tags:  easter bread coconut cake