Bakeconomy, Sweet Bakes

Coconut & Cottage Cheese Pound Cake

18th February 2015
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With the exception of a lemon drizzle, I don’t tend to bake ‘whole’ cakes all that often as I’m a predominantly layer cake kinda girl. But I had some left over cottage cheese in the fridge that needed to be used and I didn’t quite fancy making a cheesecake. Cottage cheese is one of those wondrous things that can just about be used in anything and yes, you can most certainly use it in cake!

This bake was inspired by two recipes that I found on Korporate 2 Kitchen and Baker Royale. It’s moist and Moorish with a hint of coconut, yum yum. For the calorie conscious, using cottage cheese instead cream cheese makes it a tad lighter (but let’s be honest, it’s still cake :P)

Makes one 8-inch cake

Batter
180g plain flour
200g caster sugar
1/2 tsp baking powder
1/4 tsp bicarbonate soda
pinch of salt
50g desiccated coconut
140g cottage cheese
150g butter
3 eggs (medium or large)
1/2 tsp vanilla
zest of one lemon

Coconut Glaze
100g coconut cream
25g icing sugar

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1. Set your oven to 165 degrees / 155 fan and line your tin with baking paper.
2. Cream butter and cottage cottage together until smooth and then add the sugar.
3. Add eggs in one at a time making sure each is incorporated fully.
4. You can now mix in the vanilla and lemon zest.
5. Sift all the dry ingredients together and then add to the batter but be careful not to over mix at this point.
6. Finally fold in the desiccated coconut.
7. Pop everything into your tin and bake for 45-60 minutes.

After it’s baked, poke a few holes in the top with a toothpick all over your cake. Make the glaze by whisking coconut cream and icing sugar together until smooth and then dollop on the cake while it’s still warm. The warmth from the cake will help to ‘melt’ the glaze mix as you spread it over the top.

Perfect with a cup of cha.

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8 Comments

  • Reply Lidy 20th February 2015 at 6:44 pm

    How many calories is this? Doesn’t matter because I’ll still eat the whole thing myself. Thanks for sharing this recipe.

    • Reply Safia 21st February 2015 at 7:20 am

      Haha I don’t dare think about that. I just tell myself it’s definitely LESS than if I’d used cream cheese instead of cottage cheese and that makes me feel a little better :)

  • Reply Beckie 21st February 2015 at 10:59 am

    I love the idea of using cottage cheese in this! So often use cream cheese or marcapone in baking but not cottage cheese! This looks delicious, lovely recipe! x
    Beckie – The Sussex Girl

    • Reply Safia 22nd February 2015 at 9:01 am

      This was the first time I’d used it too. Marscapone is my go to cream cheese substitute usually. I think the key with cottage cheese is to cream it properly with the butter in the beginning so you get a nice smooth texture. Happy baking! x

  • Reply Christine Dodd 6th March 2015 at 10:38 pm

    This looks amazing!

    • Reply Safia 6th March 2015 at 10:50 pm

      Thanks Christine :)

  • Reply Tracy 11th August 2015 at 12:36 pm

    Was just about to make this cake but wanted to make sure that it doesn’t have any sugar in (other than for the glaze) before I start! :)

    • Reply Safia 11th August 2015 at 12:47 pm

      Oh well spotted Tracy, thank you! :) There should indeed be sugar in the recipe. It’s 200g of caster sugar. I’ve updated the recipe now. Happy baking! x

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