Instructions:
Add the cornstarch slurry to the raspberry mixture, stirring constantly until the mixture thickens. Remove from heat and allow to cool slightly.
Prepare coconut cream filling:
In a separate saucepan, combine the coconut milk, cream, shredded coconut and vanilla extract over medium heat. Bring to a boil, stirring occasionally.
Once it is simmering, remove from the heat and allow to cool slightly.
Assemble the cake:
Spread the raspberry filling evenly over the bottom of the cooled cake layer.
Carefully pour the coconut cream filling over the raspberry layer and spread it evenly.
Cool and serve:
Refrigerate the cake for at least 4 hours or until firm.
Once the cake is firm, slice it and serve chilled.
Optional set:
Garnish the cake pieces with whipped cream and additional raspberries if desired.
Enjoy:
Savor every delicious bite of this delicious raspberry coconut cream cake!
Yield:
This recipe makes a 9-inch cake that serves about 8 people.
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