Coconut And Raspberry Cake

• 1 1/3 cups sugar
• 4 eggs separated
• 6 3/4 tablespoons milk
• 80 gramscoconut
• 1 1/16 cups flour
• 1 teaspoon baking powder
• salt
• 1 cup frozen raspberries or fresh
• 1 cup milk
• 1 tablespoon unsalted butter
• 5 tablespoons sugar
• 4 tablespoons raspberry jam
• grated coconut for garnish

1. Preheat oven to 170 degrees Celsius.
2. Add the sugar to the yolks and whisk until you get a whitish cream.
3. Add milk and coconut.
4. Add the flour and baking powder.
5. Whip the egg whites to stiff peaks, with a pinch of salt.
6. Mix the whisked egg whites into the dough, without beating, so that the dough does not lose air, and the cake is fluffy.
7. Grease a baking tray, or square baking pan with butter, and sprinkle with flour.
8. Pour the dough onto the baking tray, and spread a few raspberries on top
9. Bake for 35 to 40 minutes.
10. Do the toothpick test before removing the cake from the oven.
11. For the sauce, place the milk, butter, and sugar in a saucepan, and bring to a boil, stirring continuously.
12. After removing the cake from the oven, and while it is still hot, poke it with a toothpick and drizzle with the sauce.
13. Brush the surface of the cake with raspberry jam, and sprinkle with grated coconut.

sugar, eggs, milk, gramscoconut, flour, baking powder, salt, frozen raspberries, milk, unsalted butter, sugar, raspberry jam, coconut

Taken from www.yummly.com/recipe/Coconut-and-Raspberry-Cake-895862 (may not work)