Coconut and raspberry cake

Coconut and Raspberry Cake - A Sweet and Refreshing Delight

This coconut and raspberry cake is a true culinary gem, perfect for any special occasion or simply to treat yourself on a relaxing afternoon. Combining a fluffy sponge with the tropical flavors of coconut and the sweetness of raspberries, this dessert will bring a smile to anyone who tastes it. Whether you're hosting a party or looking to impress someone special, this simple and delicious recipe will make you shine in the kitchen!

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 4 hours (for the entire assembly)
Total: 4 hours and 50 minutes
Servings: 10

Ingredients

For the sponge:
- 5 medium eggs (ideally from free-range chickens for a more authentic taste)
- 120 g sugar
- 80 g flour
- 50 g coconut flakes (choose large flakes for a pleasant texture)
- 1 tablespoon oil (I recommend sunflower oil for a neutral taste)
- A pinch of salt
- Zest of one lemon (for an extra touch of freshness)

For the raspberry cream:
- 300 g raspberry jam (you can use homemade jam for a more intense flavor)
- 400 g unsweetened liquid cream (30% fat, Pilos is an excellent choice)
- 5 g granulated gelatin (Dr. Oetker)
- 30 ml cold water

For the syrup:
- 2 tablespoons sugar
- 60 ml water

For the outer cream:
- 200 g unsweetened liquid cream (30% fat)
- 60 g sugar

For decoration:
- Coconut flakes
- White chocolate (for a nice contrast of colors and flavors)
- Fresh raspberries (for a vibrant look)

Preparing the Sponge

1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. This is an essential step to ensure even baking of the sponge.

2. Separate the eggs: In a large bowl, separate the egg whites from the yolks. This is an important technique that will help achieve a fluffy texture.

3. Whipping the egg whites: Using a mixer, beat the egg whites with a pinch of salt until they form stiff peaks. This step is crucial; well-beaten egg whites will make the cake airy and light.

4. Adding the sugar: Gradually add the sugar in two batches, continuing to mix. Wait for the sugar to completely dissolve before adding the next batch.

5. Incorporating the yolks: Add the yolks to the egg white mixture and mix until well incorporated. Then, add the oil and mix for a few seconds to integrate it.

6. Sifting the dry ingredients: Sift the flour and mix with the coconut flakes. Fold this mixture into the egg mixture in 2-3 batches, using a spatula to preserve the air in the egg whites.

7. Adding lemon zest: Don’t forget to add the lemon zest, which will give a fresh taste to the cake.

8. Baking: Line a 24 cm round cake pan with parchment paper and pour in the sponge mixture. Place the pan in the oven and bake for 20 minutes. Check if it’s done by inserting a toothpick in the center; if it comes out clean, the sponge is ready.

9. Cooling and cutting: After baking, remove the pan from the oven and let the sponge cool completely. Once cooled, cut it horizontally to obtain two equal layers.

Preparing the Raspberry Cream

Important: Prepare the raspberry cream only at the time of assembling the cake.

1. Hydrating the gelatin: Soak the gelatin in cold water for 10 minutes, then dissolve it over a double boiler. This will help the cream have a firm texture.

2. Whipping the cream: Whip the cold liquid cream until it becomes airy and doubles in volume. The secret here is not to over-whip it, or it will turn into butter.

3. Incorporating the jam and gelatin: Add the raspberry jam and the dissolved gelatin to the whipped cream. Mix gently until well combined.

Preparing the Syrup

1. Boiling the syrup: In a saucepan, combine the sugar and water over low heat. Let it boil for 5 minutes, then turn off the heat and let the syrup cool completely.

Preparing the Outer Cream

1. Whipping the cream: In another bowl, whip the liquid cream with the sugar until it becomes airy. This will be used to cover the cake.

Assembling the Cake

1. First layer: Place one sponge layer on a serving platter and use an adjustable cake ring. Soak the sponge with the prepared syrup.

2. Adding the raspberry cream: Spread the raspberry cream over the first sponge layer and level it evenly.

3. Second layer: Add the second sponge layer, soaking it again. The cake is now ready for the refrigerator.

4. Cooling: Place the cake in the refrigerator for at least 4 hours, allowing the cream to set properly.

5. Finishing: After it has chilled, remove the cake from the refrigerator and carefully remove the adjustable ring. Use the whipped cream to cover the cake.

6. Decorating: Cover the sides with coconut flakes, and decorate with fresh raspberries and white chocolate flakes for an elegant look.

Helpful Tip

To make the cake even more flavorful, you can add a few drops of vanilla extract to the raspberry cream or the outer cream. This will add a subtle sweetness and perfectly complement the flavors of coconut and raspberry.

Nutritional Benefits

This cake is not only delicious but also rich in nutrients. Coconut provides healthy fats and fiber, while raspberries are an excellent source of antioxidants, vitamins, and minerals. Consuming raspberries can contribute to heart health and improve digestion.

Frequently Asked Questions

1. Can I use other fruits instead of raspberries?
Absolutely! You can replace raspberries with strawberries, blueberries, or even peaches. Each variation will give a distinct flavor to the cake.

2. How can I store the cake?
The cake can be stored in the refrigerator for 3-4 days. Make sure it is covered to prevent drying out.

3. Is this recipe suitable for vegans?
For a vegan version, you can replace the eggs with a mixture of flaxseeds and water and use plant-based cream.

Possible Variations

If you want to experiment, you can add a layer of chocolate between the two sponge layers or use chocolate sauce to decorate the cake. These variations will transform the dessert into an even more exciting experience.

Serving: I recommend serving the cake with a glass of fresh lemonade or fruit tea, which will perfectly complement the sweet and refreshing flavors of the cake.

This coconut and raspberry cake will not only bring a touch of refreshment on warm days but will surely become a favorite recipe in your family. So, get ready to surprise and indulge yourself with a dessert that combines tradition with novelty!