Experience the divine taste of this Raspberry Vanilla Coconut Cake, a sumptuous dessert that beautifully blends fruity, creamy, and tropical flavors. This cake features a light and fluffy base enriched with vanilla, layered with a rich mascarpone cream infused with coconut, and topped with a vibrant raspberry sauce. Garnished with Raffaello pieces, this cake offers a delightful crunch and a hint of almond that complements the soft textures of the cake.
Why You’ll Love This:
This cake is a feast for the senses, offering a combination of flavors and textures that will delight any dessert lover. The soft cake base soaks up the milky mixture, creating a moist texture that melts in your mouth. The mascarpone coconut cream is luxuriously smooth and rich, providing a perfect contrast to the tangy raspberry sauce. The addition of Raffaello pieces introduces a coconut-almond crunch that elevates this cake from delicious to unforgettable.
Perfect Occasion:
Ideal for any celebration, this Raspberry Vanilla Coconut Cake is sure to impress at birthdays, anniversaries, or any festive gatherings. It’s also perfect for summer parties or as a special treat during the holidays. Whether served at an elegant dinner party or a casual family get-together, this cake promises to be a showstopper.
Decoration Tips:
To enhance the visual appeal, sprinkle the top of the cake with additional coconut flakes and arrange some fresh raspberries along with Raffaello pieces before serving. For a more dramatic effect, drizzle some of the raspberry sauce over the top in a decorative pattern. If available, edible flowers can also add a colorful and elegant touch to this exquisite dessert.
Ingredients:
- For the Cake Base:
- 4 eggs
- 230g sugar
- 1 tsp vanilla extract
- 200ml oil
- 200ml milk
- 300g flour
- 1 packet baking powder
- For the Cream:
- 500g mascarpone
- 400ml cream
- 75g powdered sugar (adjust to taste)
- 2 tsp vanilla extract
- 6 tsp cream stabilizer
- 5 tbsp coconut flakes
- For the Raspberry Sauce:
- 250g frozen raspberries
- Sugar to taste
- A little water
- 2 tsp vanilla extract
- 2 tbsp cornstarch
Method:
- Prepare the Cake: Whip eggs, sugar, and vanilla extract until frothy. Mix in room-temperature milk and oil. Stir in flour and baking powder. Pour into a baking tin and bake at 190°C (374°F) for about 40 minutes. Check with a skewer for doneness. Soak the baked base with a few tablespoons of milk.
- Make the Cream: Whip together mascarpone, cream, powdered sugar, vanilla extract, cream stabilizer, and coconut flakes until stiff.
- Cook the Raspberry Sauce: Combine raspberries, sugar, water, and vanilla extract in a saucepan. Bring to a boil, then stir in cornstarch to thicken. Strain through a sieve and let cool.
- Assemble the Cake: Spread the mascarpone coconut cream over the cooled cake base. Pour the cooled raspberry sauce over the cream.
- Garnish: Decorate with Raffaello pieces, additional coconut flakes, and fresh raspberries if desired.
Enjoy this luxurious Raspberry Vanilla Coconut Cake, a perfect blend of sweet, tart, and tropical flavors that’s bound to be a hit on any occasion!
