THIS bake is about as indulgent as it gets. Cherries and coconut work really well together and it’s a lovely summery treat.
We reckon the recipe works perfectly well as it is. But if you want yet more creaminess, use a third pack of soft cheese in place of the Quark.
150g digestive biscuits
25g desiccated coconut
50g butter, melted
2 x 180g packs soft cheese
250g tub Quark
4 medium eggs
25g caster sugar
1 tsp vanilla bean paste
160ml can coconut cream
200g Waitrose Sweet & Juicy Cherries, pitted
25g fresh coconut chunks, thinly sliced with a vegetable peeler
Preheat the oven to 180°C/160°C fan/gas 4.
Place the biscuits in a food processor to make into fine crumbs.
Mix well with the desiccated coconut and butter and press into a 20cm round loose-bottomed cake tin.
Whisk the soft cheese, Quark, eggs, sugar, vanilla and coconut cream in a large bowl, and pour over the crumb base.
Roughly chop half the cherries and scatter over the top with the coconut slices.
Bake for 1-1¼ hours until golden on top but still with a slight wobble. Remove from the oven and cool completely in the tin.
Remove from the tin and place on a platter.
Serve topped with whole cherries and shavings of toasted coconut, cream or ice cream.