Chocolate & Coconut
Birthday Cake
Chocolate & Coconut
Birthday Cake

12-14 servings

Preparation time 45 min
Baking time 1 hour
Ingredients
For the phyllo dough
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175 g whole wheat flour
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525 g strong flour
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1 ½ cup water
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½ cup olive oil
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1 pinch of salt
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1 tbsp vinegar
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Some corn flour or maize starch
For the filling
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1 cup semolina (200 g)
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1 lt soy milk
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180 g grated vegan mozzarella
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150 g grated vegan cheese smoked flavor
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100 g grated vegan parmesan
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½ cup of soy yoghurt
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3 tbsp nutritional yeast
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1 - 2 tsp. dried mint
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2 tsp. salt
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½ tsp. pepper
Method
For the dough
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Mix the two kinds of flour in a bowl
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Make a well in the center of the flour and add the oil, salt and vinegar
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Combine everything together and then gradually add the water
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Knead until a ball forms and the bowl sides are clean. If it’s still sticky, add some more flour
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Transfer the dough to a floured surface and knead for another 2-3 minutes until the dough is smooth and elastic
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Leave it covered to rest for about 45 minutes
For the filling
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Put the semolina and the soy milk in a saucepan and cook under medium heat, until you have a thick and creamy mixture
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Transfer to a bowl and allow to cool for about 10 minutes. Then add the remaining ingredients and mix everything, until well combined
For the cheese pie
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Preheat the oven to 180 ° C
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Lightly oil a 35 cm baking pan
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Divide the dough into 7-8 equal pieces
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Sprinkle some corn flour or maize starch on your counter and on each dough piece before rolling it out into an elongated shape. You may use a rolling pin or even a pasta machine to roll out the phyllo sheets
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Drizzle some olive oil and spread some of the filling along the phyllo sheet
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Fold the edges of the phyllo sheet, roll it and then twist it like a snail. Place it in the center of the pan
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Continue with the rest of the dough pieces until you fill the pan by creating a spiral
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Drizzle some olive oil on top and bake the cheese pie for one hour