Juicy coconut raspberry cake
Juicy coconut raspberry cake recipe in the cake category
Recipe ingredients:
- Dough:
- 5 1/2 ounces butter or margarine
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 1/2 cups all-purpose white flour
- Coconut creme:
- 7/8 cup granulated sugar
- Pinch salt
- 1/4 cup maizena flour, cornstarch
- 3/8 cup all-purpose wheat flour
- 2 1/2 cups milk
- 4 egg yolks
- 2 ounces butter or margarine
- 2 cups coconut flakes
- 2 teaspoons vanilline sugar
- 1 to 2 tablespoons arrack, rum, or brandy
Recipe method:
- Quickly mix the ingredients for the dough and leave in a cool place for a while.
- Butter the bottom of a dish, diameter approximately 9 inch and preferably with removable edges.
- Do not butter the walls, because the dough will slide down while baking if you do.
- Put the dough in the dish, covering the walls to about 1 1/4 inch.
- Bake in the lower part of the oven at 350 degrees F for about 20 minutes.
- Mix sugar, salt, maizena flour, flour and milk in a saucepan.
- Heat while stirring and let thicken.
- Gently simmer while stirring continuously for about 2 minutes.
- Add egg yolks, fat, and coconut flakes.
- Stir vigorously and simmer for 1 minute while stirring all the time.
- Let cool, stir occasionally, and flavor with vanilline sugar and liquor.
- Fill the dough crust with the cold creme and decorate with raspberries.
Tags: juicy, coconut, raspberry, recipe, cake, recipes, cooking