Coconut cake with raspberries and Marsala


For 18 cm cake

For the cake sponge:

1 egg
200 g liquid honey
180 g coconut oil, room temperature
200 g flour
1 tsp baking soda
1 tbsp unsweetened, raw cocoa powder
small pinch of salt
125 ml milk
1 tsp vanilla extract
2 tbsp Marsala wine
10 g dried raspberries, crushed

For Honey and Mascarpone cream

500 g Mascarpone cheese, room temperature
100 g coconut oil, room temperature
150 g liquid honey
1 tsp vanilla extract

For sprinkling the sponge:

3 tbsp Marsala wine

For decoration:

edible flowers by taste




Stay Fancy! ;)

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