Filled coconut butter cake

Ingredients

Directions

1. 1

   Defrost raspberries at room temperature. Pour flour into a bowl and press a depression into it. Warm the milk. Crumble yeast into the hollow, add 1 tablespoon of sugar and lukewarm milk and mix with some flour from the edge to a thick paste. Cover the pre-dough and let it rise in a warm place for about 15 minutes. Add 25 g soft butter, egg, 3 tablespoons of sugar and salt to the rim. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 45 minutes.

2. 2

   Grease a springform pan (26 cm Ø). Knead the dough again. Pour into the form and press flat into the form with floured hands. Let it rise again for about 20 minutes. Melt 50 g butter. Press hollows in the dough with two fingers and sprinkle with butter. Sprinkle with grated coconut and 3 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Let it cool down on a cake rack. Soak gelatine in cold water. Puree the raspberries, pass through a sieve. Stir in 100 g sugar and coconut milk. Squeeze the gelatine, stir some cream into the gelatine, then stir everything into the rest of the cream. Chill until the cream begins to gel. In the meantime, remove the base from the mould and cut in half horizontally.

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Let it cool down on a cake rack. Soak gelatine in cold water. Puree the raspberries, pass through a sieve. Stir in 100 g sugar and coconut milk. Squeeze the gelatine, stir some cream into the gelatine, then stir everything into the rest of the cream. Chill until the cream begins to gel. In the meantime, remove the base from the mould and cut in half horizontally. Place a cake ring around the lower cake base. Whip the cream until very stiff and fold it loosely into the cream, so that streaks appear. Spread the cream on the lower cake base and smooth it down. Place the upper cake layer on top. Chill for about 3 hours. Remove cake ring. Dust the butter cake with icing sugar

4. 4

   Place a cake ring around the lower cake base. Whip the cream until very stiff and fold it loosely into the cream, so that streaks appear. Spread the cream on the lower cake base and smooth it down. Place the upper cake layer on top. Chill for about 3 hours. Remove cake ring. Dust the butter cake with icing sugar

5. 5

   4 1/2 hours waiting time