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Exquisite raspberry and coconut cake: a creamy delight on a crunchy biscuit base

Exquisite raspberry and coconut cake: a creamy delight on a crunchy biscuit base

This raspberry-coconut cake combines the tartness of raspberries with the tropical flavor of coconut, all layered on a crunchy cookie base. The process involves creating a homemade raspberry sauce, biscuit crust, and luscious coconut-infused cream. Each bite offers a balance of textures and flavors that are both refreshing and indulgent.

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Why you'll love it: This cake is a delicious mix of flavors and textures. The homemade raspberry sauce adds a touch of freshness that contrasts with the richness of the coconut cream, while the biscuit base adds a satisfying crunch. This is a dessert special enough for festive occasions, but simple enough to be a weekend treat. The combination of raspberry and coconut is not only tasty but also visually appealing, making this cake a pleasure to make and eat.

Perfect occasion: This Raspberry Coconut Cake is perfect for summer get-togethers, birthday parties, or as a special dessert for family dinners. It's also a great choice for anyone looking to impress their guests at a potluck or picnic because it travels well and can be prepared in advance.

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Decorating Tips: For a stunning presentation, top the cake with extra raspberry sauce and a sprinkle of coconut flakes before serving. You can also add fresh raspberries and mint leaves for a touch of color and freshness. Consider using a piping bag to add decorative swirls of cream on top, and perhaps a few edible flowers for an extra touch of elegance.

Ingredients:

  • Raspberry sauce:
    • 250 g frozen raspiles
    • 1 tablespoon of sugar (adjust to taste)
    • 1 small tablespoon of cornstarch
    • A little cold water
  • Biscuit base:
    • 100 g finely crushed digestive biscuits
    • 50g melted butter
  • Cream:
    • 100g white chocolate
    • A touch of cream
    • 330 ml heavy cream (36% fat)
    • 250 g of mascarpone
    • 2 tablespoons of powdered sugar (adjust to taste)
    • 3 large tablespoons of coconut flakes
  1. Start with the raspberry coulis: place the frozen raspberries in a saucepan, add the sugar and cook over low heat until the raspberries are dissolved in a sauce. Boil briefly.
  2. Mix the cornstarch with a little cold water and stir into the raspberry mixture until thickened. Remove from heat and let cool completely.
  3. For the base: Mix the crushed digestive biscuits with the melted butter, mix well and press into the bottom of a lined cake tin. Press firmly to form a solid layer and refrigerate.
  4. Prepare the cream: Melt the white chocolate with a little cream and leave to cool. In another bowl, whisk the heavy cream, mascarpone and powdered sugar until stiff peaks form. Gradually add the cooled chocolate and finally add the coconut flakes.
  5. Assemble the cake: Spread half of the cream mixture on the biscuit base. Level the layer, then add the raspberry coulis and cover with the rest of the cream. Smooth the top.
  6. Finish by sprinkling coconut flakes on the cream. Refrigerate the cake until set.

Enjoy this divine concoction that brings a piece of tropical paradise to your table!

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