Coconut Curry Torte - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup small curd cottage cheese
2 teaspoons curry powder
1 cup green onion, sliced
1 cup pecans, toasted and chopped
1 cup golden raisin
1 cup bacon, cooked and crumbled (about 10 slices)
1 cup sweetened flaked coconut, toasted
1 (9 ounce) jar mango chutney

Preparation

Beat cheeses at medium speed till smooth.
Spread half cream cheese mixture into a loaf pan lined with foil or plastic wrap.
Sprinkle with half-cup each of green onions, pecans, raisins, bacon, and coconut. Top with remaining cheese mixture.
Cover and chill for 8 hours or more.
Drain chutney; discard liquid; chop chutney.
Invert cream cheese mixture onto plate; remove plastic wrap.
Spread top with chutney, and sprinkle with remaining onions, pecans raisins, bacon and coconut.