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Description
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 dL milk
- 80 grams coconut
- 135 grams flour
- 1 tsp. baking powder
- salt
- 1 cup frozen raspberries (or fresh)
- 1 cup milk
- 1 Tbsp. unsalted butter
- 5 Tbsp. sugar
- 4 Tbsp. raspberry jam
- grated coconut (for garnish, optional)
Directions
- Preheat oven to 170 degrees Celsius.
- Add the sugar to the yolks and whisk until you get a whitish cream.
- Add milk and coconut.
NutritionView More
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| Calories740Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol230mg77% |
| Sodium470mg20% |
| Potassium440mg13% |
| Protein15g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate135g45% |
| Dietary Fiber6g24% |
| Sugars100g |
| Vitamin A8% |
| Vitamin C25% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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