Raspberry Filled Coconut Cake


°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


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 !