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
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
3 eggs (medium or large)
1/2 tsp vanilla
zest of one lemon
100g coconut cream
25g icing sugar
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.