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Juicy Coconut Raspberry Cake
(Saftig Kokost rta med Hallon)



  • 5 1/2 ounces (125 g) butter or margarine
  • 1/4 cup (1/2 dl) granulated sugar
  • 1 egg yolk
  • 1 1/2 cups (3 dl) all-purpose white flour

Coconut Creme

  • 7/8 cup (1 3/4 dl) granulated sugar
  • Pinch salt
  • 1/4 cup (1/2 dl) maizena flour (cornstarch)
  • 3/8 cup (3/4 dl) all-purpose wheat flour
  • 2 1/2 cups (5 dl) milk
  • 4 egg yolks
  • 2 ounces (50 g) butter or margarine
  • 2 cups (4 dl) coconut flakes
  • 2 teaspoons vanilline sugar
  • 1 - 2 tablespoons arrack, rum, or brandy


  1. Quickly mix the ingredients for the dough and leave in a cool place for a while.
  2. Butter the bottom of a dish, diameter approximately 24 cm / good 9-inch and preferably with removable edges.
  3. Don't butter the walls, because the dough will slide down while baking if you do. Put the dough in the dish, covering the walls to about 3 cm /1 1/4 inch. Bake in the lower part of the oven at 175 degrees C/350 degrees F for about 20 minutes.
  4. Mix sugar, salt, maizena flour, flour and milk in a saucepan. Heat while stirring and let thicken.
  5. Gently simmer while stirring continuously for about 2 minutes.
  6. Add egg yolks, fat, and coconut flakes. Stir vigorously and simmer for 1 minute while stirring all the time.
  7. Let cool, stir occasionally, and flavor with vanilline sugar and liquor.
  8. Fill the dough crust with the cold creme and decorate with raspberries.

Yield: 1 cake

Posted by FootsieBear at Recipe Goldmine 7/10/01 5:15:56 am.

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