raspberry coconut cake

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raspberry coconut cake

raspberry coconut cake


raspberry coconut cake
raspberry coconut cake

Ingredients raspberry coconut cake
Number of persons
-
6
+

3 eggs

100 g caster sugar

100 g flour

80 g grated coconut

1/2 bag of yeast

1 tablespoon cottage cheese

80 g semi-salted butter

200 g frozen raspberries




Preparation raspberry coconut cake
Total Time: 55 min
Preparation time: 20 min
Cooking time: 35 min
Preheat the oven to 180°.
In a salad bowl, mix the egg yolks with the sugar and cottage cheese. When the mixture becomes frothy, gradually add the flour, coconut and yeast.
Add the melted butter and gently fold in the egg whites which have been beaten to a stiff peaks.
Gently fold in the raspberries.
Pour the mixture into a buttered cake tin and bake for 40 minutes.

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