Raspberry Filled Coconut Cake 



°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.

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