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Coconut and Raspberry Crumble Cake
Moist coconut and raspberry cake topped with a crunchy coconut crumble. A humid and melt‑in‑your‑mouth texture, ideal for dessert or a snack. The crumble can be prepared ahead and the cake keeps for 3 days in the refrigerator.
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Critical Success Points
- • Obtain a coarse sandy texture for the crumble by working the butter with fingertips
- • Let the crumble rest in the fridge for at least 30 minutes
- • Do not overbake the cake: the knife blade should come out moist but clean
Safety Warnings
- • Handle the hot oven with kitchen gloves
- • Let the cake cool before unmolding to avoid burns
- • Use a sharp knife to prevent slipping
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