Coconut and raspberry cake

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For the sponge:

  • 6 egg whites, ideally at room temperature
  • 1 cup white granulated sugar and 1/2 cup water
  • 5.3 oz grated coconut
  • 3 tbsp potato starch
  • 3 tbsp cornstarch
  • 1 tsp baking powder

For the raspberry cream:

  • 27 fl oz (3 1/3 cups) milk cream, refrigerated overnight
  • 1 cup powdered sugar, you can use more or less according to your taste
  • 14 oz raspberries, reserve some for decoration


Preheat the oven to 360°F.

Draw 3 disks about 8.5 inches in diameter on the baking sheet and put in the oven tray. Set aside.

Sift together the cornstarch, potato starch, baking powder, add the coconut and set aside.

Put the sugar with half a cup of water in a pot over high heat, without stirring until you obtain spun sugar, which means that you can take some syrup with a spoon and a delicate thread forms when you let it drip in the pot.

While the syrup is cooking, beat the eggs with an electric mixer until firm, that is, when you can tilt the bowl containing them and the meringue does not move.

Add the syrup little by little while you continue beating until the meringue is firm and shiny.

Add the coconut mixture to the meringue in 3 batches, and mix using a spatula in folding motions.

Put one third of the mixture on each paper circle, spread with a spoon to give it a disk-like shape (if you are more meticulous, you can do it with a pastry bag).

Bake for 20 minutes or until the disks are brown and dry to the touch. Allow to cool at room temperature.

Recipe by: @minigourmet