°50g brown sugar
°80g coconut milk
°100 g grated coconut
°100 g ground almonds
°150 frozen or fresh raspberries
°6g baking powder
In a bowl, mix the eggs and sugar. Beat until the mixture whitens.
Adding coconut milk, ricotta, grated coconut, ground almonds, vanilla extract, also baking powder. Pour the mixture into a rectangular mold (about 10 x 20 cm) covered with coconut oil or parchment paper so that the cake does not stick to the mold.
Coveriing cake batter with raspberries also baking for 30 minutes at 175°C.