Servings: 12 people
Calories: 295kcal
Cost: $15
Equipment
- Springform pan (Ø 20 cm)
- Hand mixer or stand mixer
- Piping bag with star nozzle
- Rolling pin or food processor
Ingredients
- 100 g butter
- 120 g butter cookies
- 3 tablespoons coconut flakes approx. 20g
- 500 g double cream cheese
- 50 g sugar
- 10 unit coconut balls
- 2 tablespoons coconut flakes approx. 15g
- 1 teaspoon vanilla extract
- 250 g cream
- 2 packs whipped cream stabilizer
Instructions
- Line the bottom of a springform pan (Ø 20 cm) with baking paper and melt the butter in a small saucepan over low heat.
- Crush the butter cookies into fine crumbs using a food processor or a rolling pin in a freezer bag.
- Mix the crumbs, coconut flakes, and melted butter in a bowl until the mixture holds together, then press it firmly into the base of the pan.
- Chill the crust in the fridge while preparing the filling.
- In a large mixing bowl, combine cream cheese, sugar, coconut balls, coconut flakes, and vanilla extract, blending until smooth.
- Whip the cream with the stabilizer in another bowl until stiff peaks form, then gently fold it into the cream cheese mixture.
- Pour the filling over the chilled crust and spread it evenly.
- Chill the cake in the fridge for at least two hours to set.
- Whip the remaining cream until stiff, then use a piping bag to decorate the top of the cake.
- Garnish with coconut balls and a sprinkle of coconut flakes before chilling until ready to serve.
Notes
For a nuttier flavor, toast coconut flakes lightly before using.
Store assembled cake in the fridge covered to maintain freshness; it lasts up to two days.
For variety, try adding almond extract or a splash of rum to the filling for a different flavor profile.
Feel free to use substitutes for dietary needs, such as gluten-free biscuits for crust or plant-based cream cheese.
Store assembled cake in the fridge covered to maintain freshness; it lasts up to two days.
For variety, try adding almond extract or a splash of rum to the filling for a different flavor profile.
Feel free to use substitutes for dietary needs, such as gluten-free biscuits for crust or plant-based cream cheese.
Nutrition
Calories: 295kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 46mg | Sodium: 122mg | Potassium: 70mg | Fiber: 1g | Sugar: 8g | Vitamin A: 427IU | Calcium: 62mg | Iron: 0.5mg
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