Would you like to bake such a delicious cake?
Here’s a simple recipe for a delicious raspberry & coconut cake. Thanks to its fresh, light flavor, it can be enjoyed in the heat of summer just as easily as on a cold winter’s day. All you need is a little time, a few baking tools and the ingredients listed below.
Tip: Depending on the season, you can use fresh strawberries or other fruits instead.
What do I need?
For the pastry:
- 350g flour
- 1 packet of baking powder
- 150g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 4 eggs
- 250ml milk
- 200ml sunflower oil
For the cream:
- 1 packet of vanilla sugar
- 500ml cream
- 250g mascarpone
- 100g raspberry jam
- 1 packet of cream stiffener
- 2 tbsp coconut flakes
- 500g raspberries
To prepare:
- 60 minutes
- Difficulty: Easy
Let's get started
Preparing the pastry:
- Mix the eggs with sugar and vanilla sugar in a bowl using a hand mixer.
- Gradually add the milk and oil, then stir in the flour, baking powder and salt until the batter forms a firm mass.
- Pour the batter into a greased springform, smooth out and bake at 180 degrees top and bottom heat for approx. 35 minutes.
Tip: Insert a toothpick or cocktail stick into the cake base before removing it from the oven. If it comes out clean, the base is ready.
Preparing the cream:
- While the cake base cools, you can whip the cream with the cream stiffener and the vanilla sugar.
- Now carefully fold in the jam and the mascarpone.
- Then mix in the coconut flakes.
- Finally, spread the cream over the cooled cake base and garnish with the raspberries.
Tip: If the raspberries are frozen, they can be defrosted within two minutes. To do this, place them in a bowl and pour hot water over them. After 45 seconds, change the water once and after another 45 seconds the raspberries are ready to eat..
All done
The cake is ready to serve!
This light and fruity flavor makes it a beautifully refreshing choice for a hot summer’s day. Any leftover raspberries can be served on the side or added to mineral water.
The tart can be kept in the fridge for up to five days. Though the cake tastes best on the first two days .
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