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.
- 265 grams sugar
- 4 eggs (separated)
- 1 deciliter milk
- 80 gramscoconut
- 135 grams flour
- 1 teaspoon baking powder
- 1 cup frozen raspberries (or fresh)
- 1 cup milk
- 1 tablespoon unsalted butter
- 5 tablespoons sugar
- 4 tablespoons raspberry jam
- grated coconut (for garnish)
- Preheat oven to 170 degrees Celsius.
- Add the sugar to the yolks and whisk until you get a whitish cream.
- Add milk and coconut.
- Add the flour and baking powder.
- Whip the egg whites to stiff peaks, with a pinch of salt.
- Mix the whisked egg whites into the dough, without beating, so that the dough does not lose air, and the cake is fluffy.
- Grease a baking tray, or square baking pan with butter, and sprinkle with flour.
- Pour the dough onto the baking tray, and spread a few raspberries on top
- Bake for 35 to 40 minutes.
- Do the toothpick test before removing the cake from the oven.
- For the sauce, place the milk, butter, and sugar in a saucepan, and bring to a boil, stirring continuously.
- After removing the cake from the oven, and while it is still hot, poke it with a toothpick and drizzle with the sauce.
- Brush the surface of the cake with raspberry jam, and sprinkle with grated coconut.
PER SERVING *
|Calories670Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.