Cottage Cheese and Coconut Balls:
250g of cottage cheese
8-10 tablespoons of shredded coconut
1 egg yolk
2-3 tablespoons of sugar
vanillin
Dough:
100g of butter
150g of low-fat sour cream
250g of sugar
4 eggs
2 cups of flour
3 teaspoons of baking powder
5 tablespoons of milk
3 tablespoons of cocoa powder
Frosting:
1/2 cup of sugar
200ml of milk
1 tablespoon of flour
2 tablespoons of butter
Cottage Cheese and Coconut Balls.
Mix all the ingredients together, then form balls about 1.5-2 cm in diameter. Place them on a baking sheet and put them in the freezer for half an hour.
Dough.
In a bowl, mix the sour cream with the butter until smooth. Add the sugar and eggs. Gradually add the flour mixed with the baking powder. Divide the dough into two parts; to one part, add the milk and cocoa.
Line a 15×25 cm (approximately 6×10 inches) baking dish with parchment paper. Spread the light dough in the dish, then layer the dark dough on top, and finally arrange the balls in rows, gently pressing them into the dough. Bake at 200°C (about 400°F) for 35-45 minutes.
Frosting.
Mix the sugar with the flour. Pour in the cold milk. Cook over low heat until thickened. At the end, add the butter. Pour the cooled frosting over the finished pie.