Raspberry Cake with Coconut Glaze

Preparation/cooking time: ca. 25m + Bake: ca. 35m

For 8 pieces

Nutritional Information

Contains 355 Kcal, 4g Protein, 41g Carbohydrates, 18g Fat


  • 100 g sugar
  • 1 bag Bourbon vanilla sugar
  • 100 g gluten-free flour (Schär)
  • 100 g lactose-free butter, soft
  • 4 egg yolk
  • 1 tsp. baking powder (!, siehe Hinweis)
  • 1 pinch salt
  • 4 egg white
  • 400 g raspberries
  • 60 g coconut flakes

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  • Stir the sugar, the vanilla sugar and the butter together until the mixture is pale and creamy. Add the egg yolks one after the other and continue to stir for a few minutes. Stir in the flour and the baking powder, then add the mixture to the springform pan lined with baking paper and smooth down evenly.
  • Approx. 20 mins. in the lower half of an oven preheated to 180°C. Leave to cool. Do not remove the springform pan.
  • Beat the egg whites with the salt until stiff, add the sugar while stirring so that the egg whites turn glossy, stir in the coconut flakes. Quickly puree 50 g of raspberry and pour through a sieve. Incorporate the raspberry puree and remaining raspberries into the coconut glaze. Spread the glaze onto the base of the cake, smooth down.
  • Bake for another 15 mins. at 180°C. As soon as the top begins to turn brown, cover with aluminium foil, making sure that the foil does not touch the glaze. Take the cake out of the oven, carefully slide a knife around the edges of the cake, then remove. Leave the cake to cool completely.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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