Coconut Cake with Raspberries and Chocolate

Name: Coconut Cake with Raspberries and Chocolate
Total time: 3900 s
Yield: 4 servings
Ingredients: 3 eggs; 1/2 quart sugar; 4/5 quart flour; 1 teaspoon baking powder; 2/3 cup unsalted butter softened; 1 teaspoon vanilla extract; 5/8 pint grated coconut; 1/4 bar chocolate 70% cocoa; 1 1/2 cups raspberries

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Coconut Cake with Raspberries and Chocolate

9Ingredients

1270Calories

65Minutes

Description

Coconut, raspberries, and chocolate in one cake? Yup, this cake is full of some of the best flavors. The cake itself is fairly basic, with just a little bit of vanilla flavoring a butter cake. It is the trio of bold flavors that really make this cake stand out. Top it with a dallop of whipped cream for a delicious dessert. If you want to try something extra special, use this cake as the base for a extra sweet french toast in the morning.

Ingredients

servings:

3 eggs
400 grams sugar
400 grams flour
1 teaspoon baking powder
150 grams unsalted butter (softened)
1 teaspoon vanilla extract
100 grams grated coconut
1/4 bar chocolate (70% cocoa)
1 1/2 cups raspberries

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Directions

1Preheat oven to 190 degrees Celsius.
2Whisk the eggs with sugar until obtaining a fluffy, white paste.
3With the mixer on go, add the butter, cut into small pieces.
4Add the coconut, vanilla extract, flour, and finally the baking powder.
5Place the chocolate on top of a cutting board, and with a large knife, cut into small pieces.
6Flour the raspberries, and add them all to the paste, mixing carefully.
7Line a rectangular cake pan with parchment paper, add cake dough, and bake for about 40 minutes. Before removing the cake from the oven, do the toothpick test.
8Remove from the mold, let cool, and serve with natural Greek yogurt.