Coconut raspberry and chocolate cake. Dark Chocolate Waffles with Raspberries and Coconut Whipped Cream. Coconut, raspberries, and chocolate in one cake? Yup, this cake is full of some of the best flavors.
This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!
How to Make Dark Chocolate Raspberry Coffee Cake.
I was wondering can I add coconut to the cake xx thanks sally.
You can have Coconut raspberry and chocolate cake using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Coconut raspberry and chocolate cake
- Prepare 115 g of caster sugar.
- It's 115 g of butter, softened.
- It's 2 of eggs.
- Prepare 30 g of self raising flour.
- It's 115 g of dessicated coconut.
- You need 100 g of chocolate chips.
- It's 100 g of fresh raspberries.
Looks delicious can't wait to make ! This one-bowl vegan chocolate raspberry cake is topped with a creamy coconut milk ganache for a decadent summer dessert made with healthier ingredients. Assemble your cake: Spread a layer of raspberry filling in between the two chocolate cake layers. Frost the outside of the cake with chocolate frosting.
Coconut raspberry and chocolate cake instructions
- 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.
- Transfer to the oven and bake for 25-49 minutes,until golden brown and cooked through. Skewer inserted should come out clean.
- Let the cake cool in the tin for 5 minutes,then turn out onto a wire rack to cool completely.
- Enjoy.
This raspberry coconut cake with sugar-free chocolate chips is a moist coconut flour cake to serve as a breakfast cake or at tea time. Calling all the coconut lovers with this moist coconut flour cake! And what's better than coconut, fresh juicy raspberries and chocolate, right? Serve cake drizzled with raspberry sauce, topped with whipped coconut cream and garnish with fresh raspberries and mint. Melt the chocolate and butter in a double boiler.
