Last recipes
Focaccia with Tuna and Red Onions
Mushrooms Cream with Crispy Ham
Shrimp and Red Orange Salad
Vegan Raspberries Cheesecake
Tasty Montblanc

Raspberries and Coconut Cake Recipe


Raspberries and Coconut Cake Recipe is a really tasty cake recipe, prepared with a rolled caked, formed by a soft dough flavored with grated coconut and stuffed with sweet raspberry jam and fresh raspberries. Raspberries and Coconut Cake is perfect for all the seasons of the year, to be served during a sunday lunch or as a children snack. If you serve the rolled cake the day after it will results more delicious and softer, because all the ingredients combine with each other.


Raspberries_and_Coconut_Cake.jpg

PREP: 30 min

INACTIVE TIME: 20 min

COOK: 8-10 min

DIFFICULTY: medium

SERVES: 6-8


INGREDIENTS


Roll Cake Ingredients

100g - manitoba flour

100g - white sugar

40g - butter

4 - eggs

10g - grated coconut

1/8 - teaspoon salt

Filling Ingredients

250g - raspberries jam

- fresh raspberries

Garnishing Ingredients

- grated coconut


DIRECTIONS


Firstly prepare the cake roll: in a bowl whisk together the egg yolks with sugar until all becomes a light and fluffy mixture. Add the melted butter and the sifted flour. Incorporate the the grated coconut and stir well all the ingredients to combine. In another bowl beat the egg whites until stiff, adding just a pinch of salt and then incorporate to the egg yolks mixture that you just prepare. Be careful to stir the mixture from the bottom up gently, in order not to remove them. Lightly butter a rectangular tray, cover with baking paper, brush lightly it too and transfer the dough mixture in the tray. Smooth it gently with a spatulla, without mixing not to much, to avoid remove the egg whites. Preheat oven to 220°C and bake cake for about 8-10 minutes. When lightly golden remove from oven and transfer immediately on a transparent film. The transparent film must be moistened and layed on a clean working surface before you remove cake from oven. Gently remove cake from baking paper, arrange to the transparent film and roll it carefully with the moistened transparent film. Tightly close the film, being careful not to break the cake roll and allow to cool at room temperature. When cake roll is cool remove carefully the film and fill with the raspberries jam. Arrange in a uniform way some fresh raspberries and wrap the roll again with attention. Garnish with grated coconut, place in the fridge for at least 1 hour, or better over night and remove from fridge just some minutes before serving.


Tags
Raspberries and Coconut Cake