(22 x 28 cm pan)


6 eggs

2 cups of wheat flour

250g of butter

6 tbs of vegetable oil

1.5 cups of sugar

2 tbsp of cocoa powder

1 packet of red jelly

1 cup of poppy seeds

1.5 tsp of baking powder

Coconut balls:

1 egg yolk

600g of cottage cheese

3 tbsp of powdered sugar

10 tbsp of coconut flakes

1 tbsp of starch

1 tbsp of semolina

1 tbsp of vanilla sugar

1 tbsp of butter


200ml of 33-36% cream

200g of mascarpone cheese

3 tbsp of powdered sugar


Coconut balls:


Thoroughly mix all ingredients, let them sit for 10 minutes, then form balls and put them in the fridge.


Grate the butter and sugar, and add one egg yolk each. Add the oil, sifted flour with baking powder, and beaten egg white - mix everything thoroughly.

Divide into 3 parts, add cocoa to one, jelly to the second, and poppy seeds to the third.

Pour the dough with poppy seeds into a baking tray lined with baking paper, and cover it with red and cocoa dough - carefully spread each layer evenly across the tray.

Put the coconut balls into the dough, carefully press them down, and bake for about 50 minutes at 180C.


Whip the cream with powdered sugar, add mascarpone, mix again, and spread it over the cooled pie.

Bon appétit!

P.S. You can add a pinch of red food coloring to the jelly - it will enhance the color and won't affect the taste. And if you want to make it a bit more fun, you can pretend that the coconut balls are little snowballs and the pie is a winter wonderland!