Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 dough (ready-made dough, refrigerated shelf), rolled out into a round shape
- 50 g desiccated coconut
- 750 g raspberries, fresh or frozen
For the cast:
- 200 ml coconut milk
- 150 g sour cream
- 4 egg (s)
- 1 lime (s), add the juice from it
- 100 g suar
- a little desiccated coconut for sprinkling
Print Recipe
Pin Recipe Instructions
- Line the cake pan with the batter. Fold the excess dough inwards and press firmly. Prick the cake base several times with a fork.
- Sprinkle desiccated coconut on the dough base, place 2/3 of the raspberries on top. Put everything in the cold.
- Mix together all the ingredients for the glaze, pour over the raspberries and bake for about 40 minutes on the lowest rack of the oven preheated to 200 ° C.
- Remove and let cool on a wire rack. Sprinkle with the remaining raspberries and a little coconut flakes.
- Serve with whipped cream if you like.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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