Raspberry Filled Coconut Cake 

Written by Admin
Print Friendly, PDF & Email


°3 eggs

°50g brown sugar

°80g coconut milk

°70g ricotta

°100 g grated coconut

°100 g ground almonds

°150 frozen or fresh raspberries

°6g baking powder

°Vanilla extract


In a bowl, mix the eggs and sugar. Beat until the mixture whitens.

Adding coconut milk, ricotta, grated coconut, ground almonds, vanilla extract, also baking powder. Pour the mixture into a rectangular mold (about 10 x 20 cm) covered with coconut oil or parchment paper so that the cake does not stick to the mold.

Coveriing cake batter with raspberries also baking for 30 minutes at 175°C.

About the author


"Tasty Recipes Food" is a website name for food recipes. The site contains a wide range of different recipes, including main dishes, appetizers, desserts, and beverages, along with full vegetarian and vegan recipes and health recipes. Visitors can search for recipes in an easy and fast way using the on-site search feature, and recipes include clear and detailed instructions for meal preparation, including the list of ingredients and steps required to prepare them, as well as illustrations that help illustrate the steps.