Coconut Cakes With Raspberries, Nuts And Chocolate

A sumptuous treat for all sweet lovers. The preparation of these cakes does not require kneading the dough. We use ready-made products that are delicious individually, but in combination, they are doubly tasty. The cakes look beautiful with the white chocolate “lace” decor.

It is necessary

• - 1 glass of canned raspberries;
• 1 2/3 cups cookie crumbs or crackers
• - 1/2 cup butter;
• - 2 2/3 cups of coconut;
• - 1 can of condensed milk;
• - 1/3 cup walnuts;
• - 1/2 cup dark chocolate;
• - 1/4 cup white chocolate.

Instructions

Step 1

Melt the butter, toss it into the crumbs from any cookies or crackers. Place evenly in a greased pan, pressing down on the mixture with your hands. Sprinkle with coconut on top and pour with condensed milk. Place in the oven.

Step 2

Bake the cake base for 20-25 minutes at 175 degrees (the oven must be preheated). Then cool the sweet cake on a wire rack.

Step 3

Take canned raspberries - both jam and jam are suitable, put on a cooled sweet base. Sprinkle with chopped toasted walnuts on top.

Step 4

Melt the dark chocolate in a water bath or microwave, mix until smooth and pour over a layer of nuts.

Step 5

Now melt the white chocolate as well, gently pour the dessert in a thin stream over the dark chocolate layer, creating a snow-white "lace".

Step 6

Cool the dessert, cut it into rectangular pieces - that's what you get coconut cakes with raspberries, nuts and chocolate. Most importantly, you can combine new ingredients every time to create delicious cakes from this recipe!