Leslie K.: "This ketchup has just the right mix of sweetness…" Read More
13Ingredients
670Calories
60Minutes

Coconut and raspberries are two flavors that complement each other perfectly. The sweet, tropical flavor from the coconut works in perfect harmony with the tartness of the raspberries. In this dessert, the coconut and rapsberries are mixed into a buttery and rich cake batter for the perfect after dinner treat. Once the cake comes out of the oven it is soaked in a sugar syrup to give it an extra bit of moisture, then brushed with raspberry jam and sprinkled with coconut for an extra little bit of flavor.

Ingredients

  • 265 grams sugar
  • 4 eggs (separated)
  • 1 deciliter milk
  • 80 gramscoconut
  • 135 grams flour
  • 1 teaspoon baking powder
  • salt
  • 1 cup frozen raspberries (or fresh)
  • 1 cup milk
  • 1 tablespoon unsalted butter
  • 5 tablespoons sugar
  • 4 tablespoons raspberry jam
  • grated coconut (for garnish)

Directions

  1. Preheat oven to 170 degrees Celsius.
  2. Add the sugar to the yolks and whisk until you get a whitish cream.
  3. Add milk and coconut.
  4. Add the flour and baking powder.
  5. Whip the egg whites to stiff peaks, with a pinch of salt.
  6. Mix the whisked egg whites into the dough, without beating, so that the dough does not lose air, and the cake is fluffy.
  7. Grease a baking tray, or square baking pan with butter, and sprinkle with flour.
  8. Pour the dough onto the baking tray, and spread a few raspberries on top
  9. Bake for 35 to 40 minutes.
  10. Do the toothpick test before removing the cake from the oven.
  11. For the sauce, place the milk, butter, and sugar in a saucepan, and bring to a boil, stirring continuously.
  12. After removing the cake from the oven, and while it is still hot, poke it with a toothpick and drizzle with the sauce.
  13. Brush the surface of the cake with raspberry jam, and sprinkle with grated coconut.
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NutritionView more

670Calories
Sodium20%DV470mg
Fat17%DV11g
Protein29%DV15g
Carbs44%DV132g
Fiber16%DV4g

PER SERVING *

Calories670Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat4.5g23%
Trans Fat
Cholesterol230mg77%
Sodium470mg20%
Potassium370mg11%
Protein15g29%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate132g44%
Dietary Fiber4g16%
Sugars99g198%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Leslie K. 25 May 2015
This ketchup has just the right mix of sweetness and acidity. I make this in double batches to keep on hand for all our ketchup needs. My sons have been known to consume it by the tablespoon when it is still warm but that extra batch is ready to be used as a condiment! If sealed in an air-tight container it can be stored in the refrigerator for up to a month.