Coconut and Raspberry Cake

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5 of 5 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!

Prep Time 5

Cook Time 30

Course Cake, Dessert

Cuisine International

Servings

Calories 269 kcal

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

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