Finger-licking Good Coconut Cheesecake

When I have some free time  I love to experiment in the kitchen with recipes for healthy baking. This is exactly how this recipe was created and I’m sure all coconut and lemon fans will love it ? You can also use it as a birthday cake. It takes a bit of patience to prepare, but trust me, the end result is definitely worth it!

Preparation:

The cake: I whipped the egg whites with salt until stiff, I added 1/3 of xylitol and mixed. In a saucepan, I melted the butter, vanilla sugar and the rest of the xylitol. I heated it for about 3 minutes stirring all the time until it was smooth. I set it aside to cool down. In a bowl, I mixed egg yolks with chopped almonds, desiccated coconut, starch and baking powder. I added the contents of the saucepan and mixed it again. Finally, I stirred in the whipped whites. I poured the mixture into a 24 cm mold, baked it at 170 ° C for about 30 minutes.

Lemon layer: I mixed the yolks with the juice and grated the lemon peel. Then I added the cornflour, xylitol, and combined it all with a whisk. Next I cooked the mixture over low heat for about 5 minutes, stirring constantly. I strained the lemon mixture. In a separate saucepan, I mixed the agar with hot water and cooked it for about 2 minutes. I poured in the lemon mixture, mixed it, transferred onto a plate, covered with kitchen film and refrigerated for 15 minutes.

Cream: I mixed the coconut drink with agar and boiled it for about 2 minutes. I whipped the cream with xylitol and vanilla sugar until stiff. Then I mixed 5 tablespoons of cream with warm coconut drink (so that the cream wouldn’t curdle). Finally, I stirred in the rest of the cream.

When the cake called down, I cut it in half. I put half the cream on the cake, then a lemon layer and then a little cream again. I covered it with the second part of the cake. Then I put the rest of the cream on the top and the sides of the cake. I sprinkled everything with coconut flakes and desiccated coconut ?