Plum Coconut Cake

by Tereza Poljanic

This recipe calls for quark - a spoonable fresh cheese, similar in taste and texture to Greek yoghurt. It’s popularly used in Northern Europe, and it’s slowly but surely making its way into supermarkets worldwide. Quark is popularly regarded by whole foodies for its high protein content and it adds a rich, creamy consistency to baked goods. We love it in this cake by Tereza Poljanic of Teresamisu.



  • 150g butter
  • 150g Chantal golden sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 100g Chantal wholemeal flour
  • 30g ground almonds
  • 70g Chantal desiccated coconut
  • 2 tsp Chantal baking powder
  • 1/2 cup quark or marscapone
  • 5 plums (fresh or frozen)
  • Zest of 1 lime

Quark Lime Frosting

  • 200g quark or marscapone
  • 4 tbsp Chantal honey or brown rice syrup
  • 1 tsp vanilla extract
  • A pinch of Chantal fine sea salt
  • Zest of 1 lime


​1. Preheat the oven to 180 Celcius and line a 22cm cake tin with baking paper.

2. In a bowl, beat the cream, butter and sugar with an electric mixer until pale.

3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.

4. In a bowl combine the flour, ground almonds, coconut, baking powder and lime.

5. Slowly add this to the cream, butter and sugar mixture. Once combined, add the quark and mix slowly.

6. Scoop the batter into the tin and top with sliced plums.

7. Bake for approximately 35-40 minutes and allow the cake to cool.

8. Meanwhile, to make the frosting, mix all of the ingredients together in a bowl by hand.

Serving Suggestions

Serve either with frosting on the side or spread over the entire cake and enjoy!

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