Coconut Lime Quark Pie (Kwarktaart)

What's Special

This recipe is made to experiment with. It's easy to create your own twist by choosing a different flavor and type of cookies.

Ingredients Coconut-Lime_Quark-Cake

This recipe for quark pie is pure freshness and super easy to prepare. Quark is one of my favorite dairy foods and I guess it has to do with my Dutch heritage. If like most people here in Lisbon you have never heard about quark in your life, let me explain you what this amazing food is about.

What is quark?

Quark is a very common ingredient in the Dutch kitchen. In Holland we use it for almost anything. Especially people that work-out a lot often eat quark because it’s a great source of protein after a gym session. We use it as an ingredient to make sauce, add it to smoothies, eat it for breakfast, dessert with some fruits and we make quarkbread and quark pie (kwarktaart).

Here in Lisbon quark isn’t a common ingredient, most people never heard of it. Quark looks a lot like yoghurt and usually you find it in the dairy section of the supermarket. The difference between both is that yoghurt is made of a bacterial fermentation of milk and quark is made of skimmed milk, lactic acid bacteria and rennet. It has a more creamy texture than yoghurt and taste less acidic. Quark is actually classified as a fresh cheese, but it has a mild enough flavor that it can be used in sweet and savoury dishes. If you can’t find quark in your supermarket, Greek yoghurt will do the work as well in most recipes.

In our family quark pie was tradition for birthdays. My mother and I used to make it together the day before my birthday. Back then it was mostly a pink quark pie with the taste of strawberries, decorated by myself with all the shiny decorations you could imagine. We used to have a little help of the famous Dr.Oetker ‘aardbeien kwarktaart’ (strawberry quark pie) mix. It’s a very common cake mix used in the Netherlands.

Growing older I created my own recipe for a birthday cake with two main ingredients that play a dominate role in the taste: coconut and lime. This quark pie is super fresh, light and has the real cookie and coconut bite. This pie is so light, you don’t even realize you finished it, but if you do have leftovers, then you’ll have cake for breakfast. Isn’t that the best morning treat ?

Coconut Lime Quark Cake

The freshest birthday cake you'll ever ate
Servings 10
Prep Time 30 mins
Resting time 4 hrs
Total Time 4 hrs 40 mins


  • KitchenAid RRK150WH
  • Cake mold (22-24 cm)
  • Philips HR7629 Food Processor


  • 300 grams quark Also Greek Yoghurt will do it
  • 250 ml whipped cream
  • 50 grams sugar
  • 10 grams gelatine About 7 papers
  • 2 limes
  • 50 grams grated coconut
  • handful of coconut chips
  • 100 grams butter
  • 150 grams digestive cookies Or use any other cookie you like


  • Use a cake mold and cover the bottom with parchment paper. Add some butter to the sides and the bottom so the cake won’t stick to the mold.
  • First make the bottom by putting the cookies in a kitchen aid that cuts them in crumbled small pieces. If you feel like smashing, to let out some tensions, you could also put cookies in a towel close it and smash on it with a rolling pin. This way you might have some bigger chunks which will give the bottom a more crunchy bite. Put the crumbled cookies in a mixing bowl.
  • Melt the butter in a saucepan and bake the coconut rasp in a baking pan until it colors light brown. Once you smell delicious baked coconut and it color light brown you can turn of the heath.
  • Add the melted butter and baked coconut rasp to the crunched cookies and mix it all well combined. Add the mixture to the cake mold en push it down with the back of a spoon. Make sure the cookie mixture is covering the whole bottom and concentrated. Put the mold in the fridge.
  • Now we will start making the quark filling. First let the gelatine paper soak in water. Zest both of the limes and keep the zest in the fridge.
  • Press one of the limes in a saucepan and bring it to a heath. Take the pan from the heath and add the gelatine (squeeze the water out of them first). Whisk the hot lime juice with the gelatine and make sure there is no chunks. Put it aside and let it cool down for a bit.
  • Mix the whipped cream with the sugar in a kitchen aid. In another bowl whisk the quark until it gets loose and light.
  • Mix the whipped cream with the quark until combined. Add the lime gelatine mix en whisk it all well together. If you want you could add a bit of the coconut and lime zest to the mixture to give the quark an extra bite.
  • Get the mold out of the fridge and add the quark filling on top off the bottom. Now leave it in the fridge for 3-4 hour to let the cake coagulate.
  • Take the cake out of the fridge and release it with care from the molt. If you use a molt that opens from the side, first loosen up the cake from the molt by going around it with a fine knife or spatula. Cause if you open the mold right away, you risk the cake will break in the middle.
  • Put the cake on a cake platter and decorate it as you wish with the lime zest, baked coconut and coconut chips. Enjoy this freshness!


  • This cake is perfect for experiments. If you’re not fan of lime, you could also use lemon or orange, or use a total different fruit like strawberries or blueberries. Also the type of quark or yoghurt you choose is up to you. The bottom of the cake could also be very nice with coconut cookies, oat cookies, or whatever dry cookies you like and think will serve well as a bottom. If you created your own twist, we would love to hear about it!
Course: Dessert


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