*Ingredients°3 eggs°50g brown sugar°80g coconut milk°70g ricotta°100 g grated coconut°100 g ground almonds°150 frozen or fresh raspberries°6g baking powder°Vanilla extract*PreparationIn 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.Enjoy !
