Description
A delicious raspberry-coconut cake balancing the sweet-sour note of raspberries with the tropical taste of coconut.
Ingredients
Scale
Main ingredients
- 1 cup Coconut flour (Can be replaced by almond flour)
- 1 cup Shredded Coconut (Unsweetened. You can use finely chopped nuts or entirely omit it for a nut-free option.)
- 2 cups Fresh Raspberries (Go for organic raspberries for better taste and less pesticides. Check local farmers’ markets for the freshest options.)
- 1 cup Coconut milk (Full fat for creaminess. You can use almond milk, oat milk, or any other plant milk for a dairy-free alternative.)
- 3/4 cup Sugar (Can be replaced by a sugar-free sweetener like Erythritol or Stevia, and adjust the amount as needed for sweetness.)
- 3 Eggs (Large, for binding and moisture. For a vegan replacement, you can use flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg) or unsweetened applesauce (¼ cup per egg).)
- 1 teaspoon Baking Powder (If you need a gluten-free option, make sure to use a gluten-free baking powder.)
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Salt
- 1 teaspoon dried coconut
Instructions
- Collect all the ingredients
- Preheat the oven to 350°F (175°C).
- Prepare the cake batter by combining flour and baking powder in one bowl and eggs, sugar, coconut milk, and vanilla extract in another. Gradually add the dry ingredients to the wet mixture until a smooth paste is formed.
- Gentle fold in 1 cup of fresh raspberries into the batter.
- Pour the batter into a greased and floured 9-inch round cake mold. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean.
- Remove from oven and allow to cool in the tin for 10 minutes. Transfer it to a wire rack to cool completely.
- Prepare the coconut cream frosting by whipping together coconut cream and sugar until soft peaks form.
- Once cooled, place the cake on a serving plate. Spread a layer of the whipped coconut cream on top and the sides of the cake. Sprinkle dried coconut over the frosting for a Raffaello touch.
- Decorate the top with additional fresh raspberries and a touch of coconut.
- Chill the cake in the refrigerator for at least 30 minutes before serving to solidify the frosting.
- Cut the cake into slices and serve chilled.
Notes
This recipe offers various substitutions to cater to different dietary requirements, including gluten-free, nut-free, and vegan. Please check the ingredient notes for details.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Calories: 450
Keywords: Cake, Coconut, Raffaello, Raspberry