Guest post by Ilona
I am Ilona and I am thrilled to share one of my dearest recipes with all of Cooking Romania by Vivi‘s readers.
I am the happy mother of a 22 year old daughter and I live in Warsaw, Poland. My day job is IT business owner and I am a cooking enthusiast by passion.
For the last 2 years I have been working out and training in kickboxing, my new healthy and enjoyable hobbies.
Here is my guest post on Cooking Romania by Vivi – Raspberry coconut milk cake.
Raspberry coconut milk cakeCourse: DessertCuisine: GlobalDifficulty: Easy
With 5 ingredients and a lot of passion you can prepare this delicious raspberry coconut milk cake in no more than a few minutes.
500 g raspberries
1 liter coconut milk
5 teaspoons gelatin
250 g shortbread cookies
50 g butter
- Boil the raspberries and rub them through a sieve
- Raspberry mousse
- Heat the coconut milk
- Dissolve the gelatin in the milk
- Add raspberry mousse in various quantities, using separate bowls. Prepare mousse for 3 layers at least. The more mousse, the darker the layer.
- Bottom layer
- Crumble the shortbread cookies
- Mix the cookies with melted butter
- Final touches
- Line a large, round cake dish/pan with parchment paper
- Make a bottom layer of shortbread cookie/butter mix
- Add raspberry mousse layers on top of the bottom layer; start with the darker one
- Refrigerate overnight
- Invert and place on a beautiful cake stand
- Decorate with fresh raspberries and mint leaves
- Refrigerate for best taste.
- The calorie value for one serving is an estimate based on an online nutrition calculator. However, it depends on the ingredients you use.
Did you know how coconut milk is made?
According to BBC Good Food,
“Creamed coconut and coconut milk are made in a way surprisingly akin to their dairy counterparts. Coconut flesh (the white part) is grated and soaked in hot water. The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is coconut milk. By repeating this process, the coconut milk becomes thinner. The thicker version is used for desserts and rich sauces. Thin coconut milk is used for cooking curries and soups.”
When and how to use coconut milk for baking
A tasty non-dairy alternative to milk for baking, coconut milk is a good option as long as the coconut flavor won’t interfere. You just need to replace it 1 to 1 for milk in the recipe. However, the coconut flavor as I have already mentioned may not work well with all your recipes.
You can use coconut milk in cake mix just as you would use regular milk. Nevertheless, the cake will have a coconut flavor. Better make sure that the flavor of the cake you are preparing does not clash with the coconut. If you’re making a coconut cake, use coconut milk for flavor and you will not have to use any kind of extract.
2 more shots of my beautiful and easy dessert:
Check some more dessert recipes on Cooking Romania by Vivi. Aren’t these guys beautiful?
Or an easy low carb recipe? Check it out!
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My easy Raspberry Coconut Milk Cake is in very good company :). Check out some other recipes in the GUEST POST CATEGORY on this blog:
Bacon-Wrapped Bok Choy by John W. MacDonald from Canada
Homemade Crispy Chicken Burger by Adara & Daria from Romania
Tomato Soup by Paul Brilleman from the US
Do you have any easy recipe suggestions? Send me a message!