For the Raspberry Coconut Tart, line a large deep plate or cake pan with parchment paper (a plate is ideal because the indentation makes a good shape).
Sprinkle the berries and coconut chips on the plate. Melt the coconut oil and butter in a pan or the microwave (the coconut oil takes longer, so add the butter a little later).
Stir in the cacao powder and syrup, then pour over the berries and coconut chips and let set in the refrigerator for thirty minutes.
To serve, either break into pieces or cut with a knife like a cake.
Preparation Tip:
Use salted butter for this recipe - it gives the raspberry coconut tart a special kick.
Related Recipes:
Moose Cake with Raspberry and Mango FillingFor the moose cake, you should make the fondant decoration a few days before you want to bake the cake...
Pot Dumplings with Coconut on a Raspberry BaseFor the curd dumplings with coconut on a raspberry layer, first separate the egg yolks from the egg whites...
Carrot TartPasta dishes are just always delicious! 1. sift flour on the surface and form a bulge. Sprinkle salt and...
Apple Riesling CakeA great cake recipe for any occasion: The cake must be baked the day before eating!!! Whisk together flour and...
Spring CakeFor the spring cake, separate the eggs. Beat egg yolks with powdered sugar until foamy, gradually stir in...
Poppy Seed Orange CakeDough: Preheat the oven to 190 °C (top and bottom heat). For the poppy seed sponge cake, whip the egg whites...
Ant CakeA cake recipe for all foodies: Prepare a sponge, gently mix the crumbles at the end. Spread on a baking sheet...
Amarena Poppy Seed CakeFor the Amarena Poppy Seed Cake, beat eggs, orange juice and sugar until foamy, about 8 minutes. Mix flour...
Coffee Egg Liqueur CakeFor the coffee-egg liqueur cake, separate the eggs and beat the whites until stiff. Cream the egg yolks with...
Filled Wasps NestsPour the flour into a large enough bowl and make an indentation in the center. Crumble in the yeast, sprinkle...