Cream fat and diabetic sweetness with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, gradually stir in 4 tablespoons of coconut milk into the egg mixture. Stir in grated coconut. Grease a box form (25 cm long) and dust with a little flour. Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes.
Remove from the oven and place on a cake rack. Prick several times with wooden skewers, sprinkle with remaining coconut milk and let cool off. Break the chocolate into pieces and melt it with the coconut oil on a hot water bath. Halve the cake twice horizontally. Spread the jam on the bases and put the cake back together. Put liquid chocolate on the cake and decorate with coconut chips and raspberries. Leave to dry
Waiting time approx. 2 hours. / 1 1/2 BE