Coconut and Raspberry Loaf
What's great about the coconut raspberry cake recipe is how quick and easy it is to make. This loaf is so moist and fluffy and damn delicious.
Ingredients
- 200 gr. flour 00
- 100 gr. dehydrated coconut
- 250 gr. fresh cream
- 150 gr. sugar
- 3 eggs
- vanilla extract
- 12 gr. baking powder
- 150 gr. fresh or frozen raspberries
Decoration:
- 4 tablespoons raspberry jam
- 10/20 ml water depends on the consistency of the jam
- fresh raspberries
- dehydrated coconut
- powder sugar
Instructions
- Preheat the convection oven to 170 ° C.
- Grease and flour lightly, or lined with parchment paper, a 25x11cm plumcake mold.
- Sift the 00 flour and baking powder. Add the dehydrated coconut. Keep aside.
- Put the cream in a large bowl and whip it lightly with an electric mixer.
- In another bowl, whip the eggs with the sugar for about 10 minutes, until they are pretty frothy. Add the vanilla extract.
- With the whips in action at low speed, gradually incorporate the flours alternating with the cream. Mix well without mixing too much.
- Add the raspberries and mix carefully.
- Pour the mixture into the mold and level it.
- Cook the loaf for 1 hour and 10 minutes or until the appetizer comes out completely dry. Allow to cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, prepare the topping.
- Put the jam in a saucepan with a little water, and cook over low heat for about 6/7 minutes. The jam should be fluid but not liquid.
- Spread the jam, sprinkle with coconut, add the fresh raspberries and complete with icing sugar.