Coconut and Raspberry Crumble Cake

Ingredients

• non spécifié All‑purpose flour (for the crumble)
• non spécifié Shredded coconut (for the crumble and the batter)
• non spécifié Brown sugar (for the crumble)
• non spécifié Cold butter (cut into small dice)
• 3 units Eggs (fresh eggs)
• non spécifié White sugar (for the cake)
• 1 bean Bourbon gold vanilla bean (split and scraped)
• non spécifié Coconut milk (liquid)
• non spécifié Coconut yogurt (plain)
• non spécifié Almond powder (for the batter)
• non spécifié Cornstarch (for the batter)
• non spécifié Baking powder (for the batter)
• non spécifié Food‑grade baking soda (for the batter)
• non spécifié Fresh raspberries (for the filling)
• non spécifié Powdered sugar (to dust the top)

Instructions

1. Prepare the crumble

   In a bowl, mix the flour, shredded coconut and brown sugar. Add the cold butter dice and work with your fingertips until you obtain a coarse sandy texture. Refrigerate for at least 30 minutes.

   Time: PT40M

2. Prepare the cake batter

   Break the three eggs into another bowl, add the white sugar and whisk with an electric mixer for a few minutes until the mixture lightens and becomes frothy. Stir in the seeds from the vanilla bean, then the coconut milk and coconut yogurt. Add the shredded coconut, almond powder, cornstarch, baking powder and baking soda, then mix until you obtain a homogeneous batter.

   Time: PT10M

3. Prepare the pan and pour the batter

   Generously butter an 18 cm square pan, line it with parchment paper, then pour the batter spreading it evenly.

   Time: PT5M

4. Arrange the raspberries and crumble

   Distribute the fresh raspberries over the entire surface of the cake, then crumble the cooled crumble over it in an even layer.

   Time: PT5M

5. Preheat the oven

   Preheat the fan‑assisted oven to 180 °C for about 10 minutes.

   Time: PT10M

   Temperature: 180°C

6. Bake

   Place the cake in the oven and bake for 30 to 35 minutes. The crumble should be golden and a knife tip should come out moist but clean.

   Time: PT32M

   Temperature: 180°C

7. Cool in the pan

   Allow the cake to cool completely in the pan before unmolding onto a rack.

   Time: PT15M

8. Unmold, cut and serve

   Carefully unmold, cut the cake into 9 squares and lightly dust with powdered sugar before serving.

   Time: PT5M

Nutrition Facts

Calories

220

Protein

3 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g