Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, coconut raspberry and chocolate cake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Coconut, raspberries, and chocolate in one cake? Yup, this cake is full of some of the best flavors. The cake itself is fairly basic, with just a little bit of vanilla flavoring a butter cake.
Coconut raspberry and chocolate cake is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Coconut raspberry and chocolate cake is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook coconut raspberry and chocolate cake using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Coconut raspberry and chocolate cake:
- Take 115 g caster sugar
- Prepare 115 g butter, softened
- Prepare 2 eggs
- Prepare 30 g self raising flour
- Take 115 g dessicated coconut
- Prepare 100 g chocolate chips
- Make ready 100 g fresh raspberries
I was wondering can I add coconut to the cake xx thanks sally. Looks delicious can't wait to make ! Raspberry Coconut Cake with Coconut Streusel-a simple coconut cake dotted with raspberries and topped with sweet coconut streusel. I personally don't know if I would give it the best cake award because I am a chocolate cake kind of gal, but I will say that this cake is really, really good!
Instructions to make Coconut raspberry and chocolate cake:
- Preheat the oven to 160°c/180°c. Beat the Sugar and butter together until light and fluffy,then whisk in the eggs one at a time. Fold in flour, dessicated coconut, chocolate chips and raspberries, then smooth the mixture down into baking tin
- Transfer to the oven and bake for 25-49 minutes,until golden brown and cooked through. Skewer inserted should come out clean
- Let the cake cool in the tin for 5 minutes,then turn out onto a wire rack to cool completely
- Enjoy
The best thing about this cake is the raspberry buttercream filling which complements the coconut marshmallow frosting. This recipe calls for shredded coconut to cover the outside of the entire cake. I know that some people don't like the texture of coconut, so you can certainly leave it off if you'd like. This raspberry coconut cake with sugar-free chocolate chips is a moist coconut flour cake to serve as a breakfast cake or at tea time. Calling all the coconut lovers with this moist coconut flour cake!
So that is going to wrap this up with this exceptional food coconut raspberry and chocolate cake recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
