Here's a recipe from Lorraine; Coconut and raspberry cake! Lauren really liked the combination of sweetness of coconut and acidity of berries. It recommends adapting the cooking time to the oven.
* The ingredients
° 180 gm soft butter
° 140 gm powdered sugar
° 1 c. 1 teaspoon natural liquid vanilla extract
° 3 eggs
° 140g T45 Wheat Flour
° 3 d baking powder
° 50g grated coconut
° 150g fresh or frozen raspberries
🥣 Realisation of the recipe :
♨️ Preheat the oven to 180°C
1. In a salad bowl, or in a food processor, mix the softened butter with the powdered sugar to get a smooth, homogeneous mixture.
2. Adding vanilla extract to butter-sugar mix and blend . Coconut and raspberry cake
3. Separate the egg whites from the yolks, and keep the whites in the bowl of a food processor.
4. Add the egg yolks one by one to the butter and mix well to incorporate.
5. Sift the flour with the yeast into the previous mixture and mix in turn.
6. Using a food processor or whisk, beat the egg whites until soft, then gently incorporate them with a rubber spatula into the previous mixture.
7. Add the berries and gently grated coconut, gently lifting the mass with a spoon.
8. Grease a cake pan from the inside (below, the type of cake pans recommended for this recipe).
Tefal Cake Pan Hinged Cake Pan with Removable Tray Pyrex Cake Mold
9. Bake the cake directly on the oven rack for 50 minutes of cooking. Coconut and raspberry cake
10. Baking time may vary between ovens, watch the cake and insert it in the middle to make sure it is done.
11. Remove from oven and let cool to room temperature, then gently remove mold and allow to cool on rack.
Enjoy !
