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Coconut raspberry and chocolate cake

How to Cook Recipes Coconut raspberry and chocolate cake using 7 ingredients and 4 steps

Coconut raspberry and chocolate cake - Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Using a electric mixer beat together your cake mix, egg, apple sauce, water and yogurt. Stir in your ¼ cup coconut flakes, leave the Tbsp for topping. Pour cake batter evenly into your baking dish, spread out raspberries on batter then top with remaining coconut and the chocolate chips.

Coconut raspberry and chocolate cake

Coconut flour is necessary to help bind the ingredients together (remember, it is made without any eggs!), especially when paired with the cocoa powder.

Do not omit or sub the coconut flour for something else- this will not work.

You can cook Coconut raspberry and chocolate cake using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients make Coconut raspberry and chocolate cake

  1. It's 115 g caster sugar.
  2. Prepare 115 g butter, softened.
  3. Prepare 2 eggs.
  4. It's 30 g self raising flour.
  5. You need 115 g dessicated coconut.
  6. Prepare 100 g chocolate chips.
  7. Prepare 100 g fresh raspberries.

Coconut raspberry and chocolate cake instructions

  1. Preheat the oven to 160°c/180°c. Beat the Sugar and butter together until light and fluffy,then whisk in the eggs one at a time. Fold in flour, dessicated coconut, chocolate chips and raspberries, then smooth the mixture down into baking tin.
  2. Transfer to the oven and bake for 25-49 minutes,until golden brown and cooked through. Skewer inserted should come out clean.
  3. Let the cake cool in the tin for 5 minutes,then turn out onto a wire rack to cool completely.
  4. Enjoy.

Coconut raspberry and chocolate cake - Plus, this keto cake is gluten-free and dairy-free, so keep reading to learn more. Raspberry coconut cake with coconut flour - keto + dairy free. Add the softened coconut oil, soy yoghurt and water (as needed) and stir in. Whisk together the egg whites and. Fold in egg whites gently until well combined. I need to write a whole post about this, I think, so that'll be coming up soon. This recipe - along with these vegan chocolate tarts and chocolate hazelnut cake - uses a full can of coconut milk instead of scooping the cream from the can. Thank you and good luck