This Raspberry-Coconut Cake combines the tartness of raspberries with the tropical flavor of coconut, all layered over a crunchy biscuit base. The process involves creating a homemade raspberry sauce, a biscuit crust, and a luscious coconut-infused cream. Each bite delivers a balance of textures and flavors that are both refreshing and indulgent.
Why You’ll Love This: This cake is a delightful mix of flavors and textures. The homemade raspberry sauce adds a fresh zing that cuts through the richness of the coconut cream, while the biscuit base adds a satisfying crunch. It’s a dessert that feels special enough for festive occasions yet simple enough to make for a weekend treat. The combination of raspberry and coconut is not only tasty but also visually appealing, making this cake a joy to both make and eat.
Perfect Occasion: This Raspberry-Coconut Cake is perfect for summer gatherings, birthday celebrations, or as a special dessert for family dinners. It’s also an excellent choice for anyone looking to impress guests at a potluck or a picnic, as it travels well and can be made ahead of time.
Decoration Tips: For a stunning presentation, top the cake with additional raspberry sauce and a sprinkle of coconut flakes before serving. You could also add fresh raspberries and mint leaves for a pop of color and freshness. Consider using a piping bag to add decorative swirls of cream on top, and perhaps some edible flowers for an extra elegant touch.
Ingredients:
- Raspberry Sauce:
- 250g frozen raspiles
- 1 tablespoon sugar (adjust to taste)
- 1 scant tablespoon cornstarch
- A little cold water
- Biscuit Base:
- 100g digestive biscuits, finely crushed
- 50g melted butter
- Cream:
- 100g white chocolate
- A touch of cream
- 330ml heavy cream (36% fat)
- 250g mascarpone cheese
- 2 tablespoons powdered sugar (adjust to taste)
- 3 large tablespoons coconut flakes
- Begin with the raspberry sauce: Place frozen raspberries in a saucepan, add sugar, and cook over low heat until the raspberries have dissolved into a sauce. Boil briefly.
- Mix cornstarch with a little cold water and stir into the raspberry mixture until thickened. Remove from heat and let cool completely.
- For the base: Combine crushed digestive biscuits with melted butter, mix well, and press into the bottom of a lined cake mold. Firmly press down to form a solid layer and refrigerate.
- Prepare the cream: Melt white chocolate with a bit of cream and let it cool. In a separate bowl, whip heavy cream, mascarpone, and powdered sugar until stiff peaks form. Gradually mix in the cooled chocolate and finally, stir in the coconut flakes.
- Assemble the cake: Spread half of the cream mixture over the biscuit base. Even out the layer, then add the raspberry sauce and top with the remaining cream. Smooth the top.
- Finish by sprinkling coconut flakes over the cream. Refrigerate the cake until it’s set.
Enjoy this divine concoction that brings a piece of tropical paradise to your table!
