Summary

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

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Instructions

1. Line the cake pan with the batter. Fold the excess dough inwards and press firmly. Prick the cake base several times with a fork.
2. Sprinkle desiccated coconut on the dough base, place 2/3 of the raspberries on top. Put everything in the cold.
3. 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.
4. Remove and let cool on a wire rack. Sprinkle with the remaining raspberries and a little coconut flakes.
5. Serve with whipped cream if you like.