Coconut raspberry and chocolate cake
Coconut raspberry and chocolate cake

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, coconut raspberry and chocolate cake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Coconut raspberry and chocolate cake is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Coconut raspberry and chocolate cake is something which I’ve loved my entire life. They’re fine and they look wonderful.

Once the cake is cold, break up the white chocolate. Coconut, raspberries, and chocolate in one cake? Yup, this cake is full of some of the best flavors.

To get started with this recipe, we must first prepare a few components. You can have coconut raspberry and chocolate cake using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Coconut raspberry and chocolate cake:
  1. Get 115 g caster sugar
  2. Take 115 g butter, softened
  3. Make ready 2 eggs
  4. Take 30 g self raising flour
  5. Take 115 g dessicated coconut
  6. Make ready 100 g chocolate chips
  7. Make ready 100 g fresh raspberries

I was wondering can I add coconut to the cake xx thanks sally. Looks delicious can't wait to make ! 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.

Instructions to make Coconut raspberry and chocolate cake:
  1. 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
  2. Transfer to the oven and bake for 25-49 minutes,until golden brown and cooked through. Skewer inserted should come out clean
  3. Let the cake cool in the tin for 5 minutes,then turn out onto a wire rack to cool completely
  4. Enjoy

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. I know that some people don't like the texture of coconut, so you can certainly leave it off if you'd like. Serve cake drizzled with raspberry sauce, topped with whipped coconut cream and garnish with fresh raspberries and mint. Melt the chocolate and butter in a double boiler.

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