Have you ever tried the combination of coconut and raspberries? It is simply delicious. It is by discovering a recipe for Coconut and Chocolate Cake on Instagram that I got the idea for this recipe. As I wanted a cake with fruits, I adapted this recipe to make it a Coconut and Raspberry Cake!

A gluten-free and butter-free cake!

This Coconut Raspberry Cake recipe is not only super easy and quick to make (just mix a few ingredients together and send it all to the oven for 30 minutes), it’s also gluten free.

Indeed, instead of flour, this cake consists of grated coconut and ground almonds. This cake does not contain butter either: instead I added ricotta and coconut milk. It’s so good!

Recipe for Coconut and Raspberry Cake

For 8 servings you need the following ingredients.

Ingredients

• 3 eggs
• 50 g of brown sugar
• 80 g coconut milk
• 70 g ricotta
• 100 g grated coconut
• 100 g ground almonds
• 150 frozen or fresh raspberries
• 6 g of baking powder
• Vanilla extract

Find the recipe in video !

Preparation

In a bowl, mix the eggs and the sugar. Beat until the mixture fluffy.

Add the coconut milk, ricotta, grated coconut, ground almonds, vanilla extract, and baking powder. Pour the preparation into a rectangular mold (about 10 x 20 cm or 4 x 8 inches) covered with coconut oil or baking paper so that the cake does not stick when unmolding.

Cover the cake batter with raspberries and bake for 30 minutes at 175 ° C.

Note

Store this cake in the refrigerator. It is even better served cold!

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Coconut and Raspberry Cake

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5 of 4 votes

Have you ever tried the combination of coconut and raspberries? It is simply delicious. It is by discovering a recipe for Coconut and Chocolate Cake on Instagram that I got the idea for this recipe. As I wanted a cake with fruits, I adapted this recipe to make it a Coconut and Raspberry Cake!

Print Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Cake, Dessert

Cuisine International

Servings 8

Calories 269 kcal

Ingredients

  

1x2x3x

• 3 eggs
• 50 g of brown sugar
• 80 g coconut milk
• 70 g ricotta
• 100 g grated coconut
• 100 g ground almonds
• 150 frozen or fresh raspberries
• 6 g of baking powder
• Vanilla extract

Instructions

 

• In a bowl, mix the eggs and the sugar. Beat until the mixture fluffy.
• Add the coconut milk, ricotta, grated coconut, ground almonds, vanilla extract, and baking powder. Pour the preparation into a rectangular mold (about 10 x 20 cm or 4 x 8 inches) covered with coconut oil or baking paper so that the cake does not stick when unmolding.
• Cover the cake batter with raspberries and bake for 30 minutes at 175 ° C.

Video

Notes

Store this cake in the refrigerator. It is even better served cold!

Nutrition

Calories: 269kcalCarbohydrates: 17gProtein: 7gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 66mgSodium: 117mgPotassium: 197mgFiber: 6gSugar: 9gVitamin A: 140IUVitamin C: 10mgCalcium: 117mgIron: 2mg

Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!