An unforgettable delicious inexpensive RASPBERRY-COCONUT cake! No cream, cream cheese!
Ingredients for chocolate cake (28x18 cm) or for a round baking dish 26 cm:
2 medium-sized eggs
a pinch of salt
8 g vanilla sugar
80 grams of sugar
80 ml of milk (room temperature)
40 g of odorless vegetable oil
110 g flour
20 g of cocoa
5 g baking powder
The chocolate cake is baked for about 20 minutes at a temperature of 170 ° C (340 ° F) in the upper-lower mode without convection at an average level until ready and checked with a wooden stick
INGREDIENTS for the raspberry layer:
400 g of freshly frozen or fresh raspberries
100 ml of water
100 grams of sugar
9-10 g of gelatin
5 tablespoons of cold boiled water for gelatin
Ingredients for coconut cream:
250 g softened butter
100 g of melted white chocolate
200 g of condensed milk with sugar
150 ml of milk (room temperature)
70 g coconut chips
INGREDIENTS for chocolate mousse:
12 g gelatin
80 ml of cold boiled water for gelatin
300 ml of milk
25 g of cocoa for baking
8 g vanilla sugar or vanilla extract
180 g condensed milk with sugar
300 g of yogurt (I have Greek yogurt (10% fat content), you can take low-fat sour cream
Sugar, if necessary, can be added additionally to taste at your discretion
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