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German Coconut Raspberry Rose Cake

INGREDIENTS: (use 2 pans: 1 X 18cm and 1 X 15cm)

THE CAKE:

200g grated coconut

100g coconut flour (you can also substitute it with rice flour)

125g rice flour (white rice flour, if available)

160g butter

200g sugar

6 large eggs

4 tsp organic baking powder

1 tsp ground vanilla (or vanilla extract)

1 pinch of salt

240ml milk

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RASPBERRY CREAM FILLING:

200g raspberry jam

400g heavy cream with sugar added

BUTTERCREAM ICING:

300g soft butter

500g icing sugar

2 tbsp rose water

EDIBLE DECORATION:

edible gold dust (also you need a compatible brush for the gold dust)

edible gold leaf (we took 4 pieces)

ADDITIONAL DECORATION

flowers (roses, eucalyptus, thistles…depending on personal favorites and season)

COCONUT VANILLA BATTER: