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 5mins
Cook Time 30mins
Course Cake, Dessert
50gof brown sugar
150frozen or fresh raspberries
6gof baking powder
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!