Ingredients
Scale
- 5 large eggs
- 1 cup whole milk
- 6 tablespoons butter
- 2 cups granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 10 ounces frozen raspberries (thawed)
- 2 cups desiccated coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar until pale and fluffy. Stir in the milk and melted butter.
- In another bowl, whisk together the cake flour, baking powder, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean. Allow it to cool completely on a wire rack.
- For the raspberry glaze, heat thawed raspberries, water, and sugar in a saucepan until simmering. Dissolve vegan gelatin in remaining water and mix until smooth.
- Cut cooled sponge cake into squares, dip in raspberry glaze, then roll in desiccated coconut before placing on a cooling rack.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 18g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 70mg