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

Ingredient Substitutions

• Instead of All‑purpose flour: whole wheat flour
• Instead of Shredded coconut: unsweetened coconut flakes
• Instead of Brown sugar: brown sugar
• Instead of Cold butter: margarine
• Instead of Eggs: organic chicken eggs
• Instead of White sugar: cane sugar
• Instead of Bourbon gold vanilla bean: vanilla extract
• Instead of Coconut milk: almond milk
• Instead of Coconut yogurt: Greek yogurt
• Instead of Almond powder: almond flour
• Instead of Cornstarch: potato starch
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Food‑grade baking soda: baking powder
• Instead of Fresh raspberries: frozen red berries
• Instead of Powdered sugar: icing sugar

Equipment Needed

• Large bowl
• Whisk
• Electric mixer (optional) (optional)
• Silicone spatula
• 18 cm square pan
• Parchment paper
• Oven
• Cooling rack
• Scale or measuring cup
• Coconut grater (if using fresh coconut) (optional)

Critical Steps — Do Not Skip

• Obtain a coarse sandy texture for the crumble by working the butter with fingertips
• Let the crumble rest in the fridge for at least 30 minutes
• Do not overbake the cake: the knife blade should come out moist but clean

Chef Tips from the Video

• Use Madagascar Bourbon gold vanilla for a rich aroma
• Replace almond powder with extra shredded coconut to intensify the coconut flavor
• Dust the top with powdered sugar just before serving for an elegant visual effect

Troubleshooting

Storage

Refrigerator: Store the squares in an airtight container for up to 3 days

Freezer: Wrap individually and freeze up to 1 month

Room temperature: Consume the same day, otherwise refrigerate

Make-Ahead Tips

• The crumble can be prepared the day before and kept in the refrigerator
• The cake keeps for 3 days refrigerated; warm it slightly in the microwave before serving