Ingredients
- 3 large eggs
- 50g brown sugar
- 80g coconut milk
- 70g ricotta cheese
- 100g grated coconut
- 100g ground almonds
- 150g raspberries (can be frozen or fresh)
- 6g baking powder
- 1 teaspoon vanilla extract
- Coconut oil or parchment paper, for greasing the pan
Preparation
- Preheat the Oven: Start by preheating your oven to 175°C (350°F). This ensures the oven reaches the correct temperature before you bake the cake.
- Prepare the Baking Mold: Grease a rectangular baking mold (approximately 10 x 20 cm) with coconut oil or line it with parchment paper. This prevents the cake from sticking to the mold and makes it easier to remove after baking.
- Mix Eggs and Sugar: In a large mixing bowl, combine the eggs and brown sugar. Using a hand mixer or a whisk, beat the mixture vigorously until it turns pale and fluffy. This process is crucial as it incorporates air into the eggs, giving the cake a lighter texture.
- Add Wet and Dry Ingredients: To the egg mixture, gently stir in the coconut milk and ricotta cheese until well combined. Add the grated coconut, ground almonds, vanilla extract, and baking powder. Mix everything together until you achieve a smooth and uniform batter. Be careful not to overmix as this can make the cake dense.
- Assemble the Cake: Pour the cake batter into the prepared baking mold, spreading it evenly with a spatula. Scatter the raspberries over the top of the batter, pressing them down lightly. The raspberries will partially sink into the batter as it bakes, creating pockets of juicy fruit throughout the cake.
- Bake the Cake: Place the mold in the preheated oven and bake for about 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. The baking time might vary slightly depending on the oven, so keep an eye on it after 25 minutes.
- Cool and Serve: After baking, remove the cake from the oven and let it cool in the mold for about 10 minutes. Then, transfer it to a wire rack to cool completely. This makes it easier to slice and serves.
- Enjoy: Slice the cooled cake and serve. This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
This detailed recipe ensures you capture all the tropical flavors of coconut and raspberry in a deliciously moist cake. Enjoy your baking!
