Raspberry and coconut cake

Name: Raspberry and coconut cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 350 g Coconut flake; 250 g dried dates without stone; 75 g soft butter; 400 g ripened cream; 4 Eggs (size M); 2 TABLESPOONS Maize starch; 100 g Sugar; 300 g Raspberries; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

350 g Coconut flake
250 g dried dates without stone
75 g soft butter
400 g ripened cream
4 Eggs (size M)
2 TABLESPOONS Maize starch
100 g Sugar
300 g Raspberries
7-10 Tbsp Grease

Directions

1
For the soil, grind 300 g of grated coconut as finely as possible in the universal grinder. Chop dates coarsely and finely in the universal chopper. Knead coconut, dates and butter to a smooth dough.
2
Press about 2/3 of the dough into a greased springform pan (26 cm Ø) to a smooth base with a rim of about 1 cm.
3
Mix sour cream, eggs, starch and sugar. Pour onto the dough base. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Select the raspberries.
4
Knead the remaining dough and 50 g of grated coconut into crumbles. After about 10 minutes of baking time, spread the raspberries first, then the crumbles on the cake. Bake the cake to the end and take it out of the oven. Let it cool down, remove from the tin and cut into pieces.