Coconut and raspberry cake
· 200 g soft butter - 180 g powdered sugar · 3 eggs · 175 g of flour
· a pinch of salt
· 1 sachet of baking powder · · 100 g of coconut · · 100 ml of coconut milk · 1 vanilla extract cac
250 g fresh raspberries
Preheat oven to 180, work butter with sugar and vanilla until smooth
Add the eggs one by one, whisking each time.In another bowl, mix the flour, yeast, coconut and salt.
Reduce the whisk speed to a minimum, add half flour mixture, then a little coconut milk, mix then add the rest of the flour mixture then the rest of the coconut milk.
Butter a 20 cm diameter mold, pour in the dough and garnish generously with raspberries.
Cook the cake for about 45-55 minutes, v Cooking by inserting a toothpick in the center of the cake, it should remain dry.
Serve with fresh raspberries and sprinkle with icing sugar.