Healthy dessert

Exotic mango coconut cake (24 cm diameter cake tin)


  • 150 g whole grain oatmeal
  • 50 g liquid unrefined coconut oil
  • 10 g of erythritol/stevia
  • a pinch of Himalayan salt


  • 1 can (400 ml) of 18% fat coconut milk
  • 500 g of lactose- and fat-free MO Saaremaa cottage cheese
  • 300 g of mango puree
  • squeezed juice of 1 lime
  • 70 g of erythritol/stevia
  • 6 sheets of gelatin
  • garnish with fresh mango, coconut flakes and lime


Preheat the oven to 180 degrees. Place baking paper on the bottom of the opening cake pan and press the edge of the paper through the cake pan. Cut off the rest so that you can cover the sides of the cake pan later. Grease the bottom of the mold with coconut oil. Mix all the base ingredients together in a bowl and press the mixture evenly into the bottom of the cake pan. Bake the bottom in the oven for approx. 10 minutes.

Once the pan has cooled, lightly brush the edges of the cake pan with coconut oil and place the remaining strips of parchment paper on the sides. This makes it easier to get the cake out later.
For the filling, first place 6 gelatin sheets in cold water.

Whisk together coconut milk, curd, mango puree, lime juice and sweetener. Boil water in a teapot, squeeze out the excess water from the softened gelatin leaves and melt the leaves in very little hot water so that no lumps remain. Pour the gelatin mixture in a slow trickle into the cake filling, while stirring constantly.
Pour the resulting mixture into a cake tin and cover with cling film. Let the cake sit in the fridge overnight.

Garnish with fresh mango, coconut flakes and lime wedges.



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