Raspberry Coconut Cake
Ingredients
- 3 1/2 cups fresh raspberries
- 2 cups flour
- 1 cup butter
- 1 cup icing sugar
- 1 egg
- 1 pinch salt
- 3 1/2 cups mascarpone
- 1 oz white chocolate
- 3 tbsp coconut rasps
- 1 cup passion fruit juice
- 1/2 package pudding mix
Instructions
- Put the flour, butter, icing sugar and the egg in a bowl and mix it into a dough. Roll out the dough on a surface covered with flour and put it in a round baking form. Bake the crust for 40 minutes at 355°F and then let it cool.
- Chop the white chocolate into small pieces and melt it over a bain marie. Mix the melted chocolate with the mascarpone and coconut rasps. Spread the cream on the cooled crust and refrigerate for two hours.
- Boil the passion fruit juice. Put the pudding mix in a bowl and add 2 tbsp of passion fruit juice. Stir it up and add it to the pot with the rest of the passion fruit juice. Let it cook for two minutes then leave the passion fruit pudding to cool.
- Place the raspberries on the cake with the opening at the top. Put the passion fruit pudding in an icing bag and fill the raspberries.