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Juicy Coconut Raspberry Cake (Saftig kokost?rta med hallon)Makes 1 cakeDough
5 1/2 ounces (125g) butter or margarine
1/4 cup (1/2dl) granulated sugar
1 egg yolk
1 1/2 cups (3dl) all-purpose white flourCoconut Creme
7/8 cup (1 3/4dl) granulated sugar
Pinch salt
1/4 cup (1/2dl) maizena flour (cornstarch)
3/8 cup (3/4dl) all-purpose wheat flour
2 1/2 cups (5dl) milk
4 egg yolks
2 ounces (50g) butter or margarine
2 cups (4dl) coconut flakes
2 teaspoons vanilline sugar
1 - 2 tablespoons arrack, rum, or brandyQuickly mix the ingredients for the dough and leave in a cool place for a while.Butter the bottom of a dish, diameter approximately 24 cm / good 9-inch and preferably with removable edges.Don`t butter the walls, because the dough will slide down while baking if you do. Put the dough in the dish, covering the walls to about 3 cm /1 1/4 inch. Bake in the lower part of the oven at 175�C/350�F for about 20 minutes.Mix sugar, salt, maizena flour, flour, and milk in a saucepan. Heat while stirring and let thicken.Gently simmer while stirring continuously for about 2 minutes.Add egg yolks, fat, and coconut flakes. Stir vigorously and simmer for 1 minute while stirring all the time.Let cool, stir occasionally, and flavor with vanilline sugar and liquor.Fill the dough crust with the cold creme and decorate with raspberries.

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