Coconut and Raspberry Cake
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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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
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
Nutrition
This looks so delicious. Do you have an idea how I can replace Ricotta in this recipe? Thanks.
Ça va Géraldine!
Love your recipes! Will have to try some of the French recipes for Noël.
What can I substitute for the grated coconut?
Merçi!
Anh