Raspberry and coconut cake

Name: Raspberry and coconut cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 7-10 Tbsp some + 75 g soft butter; 300 g + 50 g Kokosraspel; 250 g dried dates without stone; 400 g ripened cream; 4 Eggs (Gr. M); 2 TABLESPOONS Starch (corn); 100 g Sugar; 300 g Raspberries (fresh or frozen)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

7-10 Tbsp some + 75 g soft butter
300 g + 50 g Kokosraspel
250 g dried dates without stone
400 g ripened cream
4 Eggs (Gr. M)
2 TABLESPOONS Starch (corn)
100 g Sugar
300 g Raspberries (fresh or frozen)

Directions

1
Grease a springform pan (26 cm Ø). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the base, grind 300 g of grated coconut as finely as possible in the universal chopper.
2
Cut dates into small pieces and chop finely in the universal chopper. Knead coconut, dates and 75 g butter to a smooth dough. Approx. 2⁄3 Press the dough in the mould to a smooth base, forming a rim approx. 1 cm high.
3
Mix sour cream, eggs, starch and sugar. Pour onto the dough base. Bake the cake in a hot oven for about 10 minutes. In the meantime, select the raspberries and wash if necessary. Knead the rest of the dough and 50 g of grated coconut into coarse crumbles.
4
Spread the berries first, then the crumbles on the cake. Bake the cake for about 35 minutes. Remove and let it cool down. Carefully remove from the tin and cut into pieces.