Coconut cake with berries
Ingredients
200 g desiccated coconut
1 dl Dansukker Organic Cane Sugar Fairtrade
40 g Dansukker Dark Muscovado Sugar
30 g butter, melted
60 g plain flour
100 g blueberries
4 eggs
Icing
150 g praline paste (Odense Nougat)
50 g dark chocolate
To decorate
Raspberries and/or blueberries
To serve
200 ml double cream
100 g quark or fromage frais
20 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
Raspberries
Instructions
Mix the desiccated coconut and cane sugar in a bowl. Add the muscovado sugar and butter. Mix the flour with the blueberries and fold them into the mixture. Add the eggs and mix well. Pour the mixture into a greased, floured springform tin about 22 cm in diameter. Bake at the centre of the oven at 175 °C for approx. 20 minutes. Allow the cake to cool in the tin. Melt the praline paste and chocolate over a water bath and spread over the cake. Decorate with raspberries and/or blueberries. Whip the cream until it thickens slightly. Add the fromage frais or quark, the icing sugar and the vanilla sugar. Stir in the raspberries. Serve the raspberry cream with the cake.
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