Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, coconut raspberry and chocolate cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Once the cake is cold, break up the white chocolate. Dark Chocolate Waffles with Raspberries and Coconut Whipped Cream. Coconut, raspberries, and chocolate in one cake?
Coconut raspberry and chocolate cake is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Coconut raspberry and chocolate cake is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have coconut raspberry and chocolate cake using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Coconut raspberry and chocolate cake:
- Get 115 g caster sugar
- Prepare 115 g butter, softened
- Get 2 eggs
- Take 30 g self raising flour
- Get 115 g dessicated coconut
- Take 100 g chocolate chips
- Get 100 g fresh raspberries
Looks delicious can't wait to make ! This one-bowl vegan chocolate raspberry cake is topped with a creamy coconut milk ganache for a decadent summer dessert made with healthier ingredients. 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.
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
I know that some people don't like the texture of coconut, so you can certainly leave it off if you'd like. Assemble your cake: Spread a layer of raspberry filling in between the two chocolate cake layers. Frost the outside of the cake with chocolate frosting. 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. Coconut cream - I love to use full-fat canned coconut cream to enhance the coconut flour of this raspberry coconut cake but heavy cream works too.
So that’s going to wrap it up for this special food coconut raspberry and chocolate cake recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
