*Ingredients:
°3 eggs
°50g brown sugar
°80g coconut milk
°70g ricotta
°100 g grated coconut
°100 g ground almonds
°150 froz or fresh raspberries
°6g baking powder
°Vanilla extract
*Methods
In bowl, mixing eggs & sugar. Beat to mixture whitens.
Add coconut milk, ricotta, grated coconut, ground almond, vanilla extract, also baking-powder. Pour mix into a rectangular mold (for 10 x 20 cm) cover with coconut oil or parchment paper so that cake does not stick to mold.
Covering cake batter with raspberries also baking for 30 minutes at 175°C.
Enjoy !
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