Magic Raspberry Coconut Cake

Ingredients

• 4 Eggs (Separate the whites from the yolks)
• 120 g White sugar
• 30 g Unsalted butter (Cut into small dice, melted in the microwave)
• 30 g Grated coconut (Unsweetened, to incorporate into the batter)
• 120 g All-purpose flour
• 120 ml Whole milk (At room temperature)
• 1 Vanilla bean (Scrape the seeds)
• 150 g Fresh raspberries (Spread on the bottom of the pan)
• 10 g Grated coconut (for decoration) (Sprinkle after unmolding)

Instructions

1. Separate the eggs

   Separate the whites from the yolks into two separate bowls. Keep the whites chilled.

   Time: PT5M

2. Melt the butter

   Place the butter dice in a small bowl and melt in the microwave in 30‑second intervals, stirring between each interval, until completely liquid but not hot.

   Time: PT2M

3. Let the butter cool

   Allow the melted butter to return to room temperature (about 5 min).

   Time: PT5M

4. Whiten the yolks with sugar and vanilla

   In the bowl containing the yolks, add the white sugar and the vanilla bean seeds. Beat on medium speed with an electric mixer for 3 min until the mixture becomes pale and fluffy.

   Time: PT3M

5. Incorporate the melted butter

   Pour the cooled melted butter into the yolk‑sugar mixture and mix on low speed until homogeneous.

   Time: PT1M

6. Add the grated coconut

   Fold the grated coconut into the batter using a spatula, lifting the batter to distribute the flakes evenly.

   Time: PT1M

7. Incorporate the flour

   Add the sifted flour and gently fold with a rubber spatula until no flour traces remain.

   Time: PT1M

8. Add the milk gradually

   Pour the room‑temperature milk in three additions, mixing with the spatula after each addition until a smooth, lump‑free batter is obtained.

   Time: PT2M

9. Whip the egg whites

   Using the electric mixer, beat the egg whites until stiff peaks form.

   Time: PT5M

10. Partially fold in the whites

    Add two large tablespoons of whipped whites to the batter and quickly stir with the whisk to lightly break the whites.

    Time: PT2M

11. Fold in the remaining whites

    Add the remaining whipped whites and gently fold with a spatula, lifting the batter from the bottom of the bowl. Do not mix completely; the surface should remain foamy.

    Time: PT4M

12. Prepare the pan

    Butter a 20 cm pan, line the bottom with parchment paper, then evenly distribute the fresh raspberries.

    Time: PT5M

13. Pour the batter

    Gently pour the batter over the raspberries, smoothing the surface slightly with the spatula.

    Time: PT2M

14. Baking

    Preheat the oven to 150 °C (fan‑assisted). Bake the cake for 50 to 55 minutes, until the top is golden and the centre trembles slightly like a custard.

    Time: PT55M

    Temperature: 150°C

15. Cooling and resting

    Allow the cake to cool completely at room temperature in the pan, then place it in the refrigerator for at least 2 hours before unmolding.

    Time: PT30M

16. Unmolding and finishing

    Unmold the cake onto a serving plate, sprinkle additional grated coconut on top if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of White sugar: cane sugar, coconut sugar
• Instead of Unsalted butter: margarine, melted coconut oil
• Instead of Grated coconut: toasted coconut flakes
• Instead of All-purpose flour: whole wheat flour, gluten‑free flour
• Instead of Whole milk: almond milk, soy milk
• Instead of Vanilla bean: vanilla extract (1 tsp)
• Instead of Fresh raspberries: frozen raspberries (thawed), blueberries

Equipment Needed

• Two large bowls
• Electric mixer (or electric whisk)
• Silicone spatula (rubber spatula)
• Microwave
• 20 cm cake pan
• Parchment paper
• Oven (fan‑assisted)
• Kitchen scale
• Knife and cutting board
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Melt the butter without overheating
• Whiten the yolks with sugar and vanilla until a fluffy mixture is obtained
• Whip the egg whites to stiff peaks
• Fold the whipped egg whites delicately without completely breaking them
• Bake at 150 °C until the centre is still slightly trembling

Chef Tips from the Video

• Use butter and milk at room temperature for a homogeneous batter.
• Sift the flour to avoid lumps.
• Melt the butter in the microwave in short bursts to keep temperature control.
• Let the cake rest in the refrigerator to allow the three textures to differentiate perfectly.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Wrap the cake in two layers of plastic film then place in a freezer bag; keep up to 1 month.

Room temperature: At room temperature, the cake keeps for up to 1 day maximum (risk of raspberry spoilage).

Make-Ahead Tips

• The cake can be prepared the day before; let it cool, refrigerate and unmold on the day of serving.
• Raspberries can be substituted with frozen red berries, pre‑thawed and drained.