Raspberry And Coconut Cake

THE KITCHEN ALCHEMIST(1)
13Ingredients
105Minutes
1020Calories

Ingredients

US|METRIC
  • 175 grams desiccated coconut (not sweetened shredded coconut)
  • 330 milliliters full fat coconut milk
  • 225 grams caster sugar
  • 1 1/2 eggs (beaten)
  • 230 grams self raising flour
  • 130 grams frozen raspberries (whole)
  • 2 teaspoons vanilla bean paste (/ vanilla extract / the seeds from 2 pods)
  • 1 tablespoon coconut oil
  • 3 tablespoons seedless raspberry jam
  • 1 tablespoon water
  • 1 tablespoon desiccated coconut (for finishing)
  • 1 handful fresh raspberries (for finishing)
  • icing sugar (for dusting)
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    NutritionView More

    1020Calories
    Sodium3% DV60mg
    Fat86% DV56g
    Protein27% DV14g
    Carbs42% DV125g
    Fiber56% DV14g
    Calories1020Calories from Fat500
    % DAILY VALUE
    Total Fat56g86%
    Saturated Fat47g235%
    Trans Fat
    Cholesterol80mg27%
    Sodium60mg3%
    Potassium630mg18%
    Protein14g27%
    Calories from Fat500
    % DAILY VALUE
    Total Carbohydrate125g42%
    Dietary Fiber14g56%
    Sugars66g132%
    Vitamin A2%
    Vitamin C30%
    Calcium6%
    Iron40%

    * 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)

    Nefeissa A. 2 years ago
    This cake had far too much liquids and was wet and soggy at the bottom it cooled despite cooking it for longer than the specified time. A shame because otherwise it was delicious.

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