All the flavor of your favorite coconut-chocolate candy bar, baked into a lighter, guilt-free cake. Creamy coconut and cottage cheese balls hide inside a tender cocoa sponge, making every slice a surprise. Coconut lovers should also try our Coconut Custard Trifle.
Ingredients
For the batter:
- 2 eggs + 20 g egg white
- 46 ml (3 tbsp) milk 1.8%
- 15 g (2 tbsp) cocoa powder
- 50 g (1/3 cup) rice flour
- 3 g baking powder
- Sweetener, to taste
For the coconut balls:
- 180 g (6 oz) fat-free cottage cheese
- 10 g (2 tbsp) coconut flakes
- 60 ml (1/4 cup) egg white
- 2 g vanillin
- 40 g (1/3 cup) rice flour
- Sweetener, to taste
- Pinch of salt
Instructions
- For the balls, mix the cottage cheese, coconut flakes, egg white, vanillin, flour, sweetener, and salt. Form 6 balls and place in a 15 cm (6-inch) silicone pan.
- Separate the eggs. Whip the whites with the extra white and a pinch of salt to stiff peaks.
- Mix the yolks with milk and sweetener, then add cocoa, flour, and baking powder.
- Gently fold in the whipped whites with a spatula.
- Pour the batter over the balls and bake at 180C (350F) for about 30 minutes.
- Optionally drizzle with sugar-free chocolate syrup.
Tips
- Whip the egg whites to stiff, glossy peaks — they are what keep the cake light and airy.
- Do not overbake: the center should spring back lightly when touched, and the balls stay creamy.
- For another coconut-chocolate fix, our Strawberry Raffaello Overnight Oats make a great breakfast-dessert crossover. Find more chocolate inspiration at Allrecipes.
Nutrition: per 100 g: 234 kcal, protein 12 g, fat 15 g, carbs 16 g.