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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!
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Prep Time 5 mins
Cook Time 30 mins
Course Cake, Dessert
Cuisine International
Servings 8
Calories 269 kcal


  • 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


  • 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.



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


Sodium: 117mgCalcium: 117mgVitamin C: 10mgVitamin A: 140IUSugar: 9gFiber: 6gPotassium: 197mgCholesterol: 66mgCalories: 269kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 12gFat: 21gProtein: 7gCarbohydrates: 17gIron: 2mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!