Raspberry cake with white chocolate and coconut

Recipe

Preheat the oven at 175°C.
Mix the butter and the sugar into a creamy mixture. Add the eggs one by one. Mix well in between and only add the next egg when the previous one is included in the batter.
Sift the self-rising flour and add to the mixing bowl in small pieces. Mix until smooth.
Finally, carefully mix 150 g of the raspberries into the batter.
Grease a cake tin or covered with baking paper and scoop the batter into it. Bake the cake in about 60 minutes until golden brown. Let the cake cool on a rack.
Meanwhile, mash 2 raspberries with a fork and mix the coconut grater so that the grater turns pink. Mix well so that you no longer have lumps.
Divide the Topping white chocolate over the cake and finish with the pink coconut grater and the other raspberries.

Ingredients

200 g butter (roomtemperature)
200 g sugar
4 eggs
200 g self-rising flour
200 g raspberries
2 tbsp coconut grater
200 g topping white chocolate

Topping White Chocolate

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Product info

mild taste

handy & recyclable bottle

anti-drip cap

Article N°

0020523

Packaging

1kg x6

Shelf life

18 months

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Raspberry cake with white chocolate and coconut

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