Description
Soft sponge cake cubes coated in raspberry glaze and coconut for a fruity twist on a classic dessert.
Ingredients
Scale
- 5 large eggs
- 1 cup whole milk
- 6 tablespoons butter
- 2 cups granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 2 teaspoons gelatin powder
- 1 cup sugar
- 1 1/4 cups water
- 10 ounces raspberries
- 2 cups powdered sugar
- 1/4 teaspoon red food coloring
- 2 cups desiccated coconut
Instructions
- Warm eggs and preheat oven to 350F
- Heat milk and butter until melted
- Beat eggs and sugar until thick and pale
- Fold in dry ingredients gently
- Mix in warm milk and vanilla
- Bake for 30 to 34 minutes
- Cool and cut into squares
- Prepare raspberry glaze with gelatin and raspberries
- Chill glaze until slightly thick
- Dip cake squares in glaze and coat with coconut
- Chill to set before serving
Notes
- Freeze cake squares before coating
- Do not overmix batter
- Let glaze thicken before dipping
- Use quality vanilla for better flavor
- Prep Time: 40 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1
- Calories: 259
- Sugar: 28
- Sodium: 198
- Fat: 8
- Saturated Fat: 6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 63