Juicy Coconut Raspberry Cake - Swedish Saftig kokost�rta med hallon Makes 1 cake
Shortcrust dough: 4 oz butter or margarine scant 1/4 cup sugar 1 egg yolk 1 1/4 cups flour Coconut creme: 3/4 cup sugar pinch salt scant 1/4 cup cornstarch 1/3 cup flour 2 cups milk 4 egg yolks 1 3/4 oz butter or margarine 1 3/4 cups flaked coconut 2 tsp vanilla sugar 1 - 2 tbs sweet arrack, rum or brandy (optional) Quickly mix the shortcrust dough together and leave to rest for a while in a cool place. Grease the bottom of an oven-proof dish, diameter good 9" and preferably with loose bottom. Do not grease the sides, because it will probably make the dough slide down while baking. Put the dough in the dish, cover the sides up to approx 2" and bake in the lower part of the oven for about 20 minutes at 350F. Mix sugar, salt, cornstarch, flour and milk in a saucepan. Heat while stirring and let the creme thicken. Simmer GENTLY while stirring continuously for 2 minutes. Add egg yolks, fat and coconut, stir vigorously and simmer for another minute, stirring all the time. Let the creme cool, stirring occasionally, and flavor to taste with vanilla sugar and optional arrack, rum or brandy. Fill the shortcrust dough with the cold creme and decorate with raspberries all over the surface. >From Miss Bella http://groups.yahoo.com/group/world-recipe-fiesta/ A fiesta of recipes from around the world...come see! __________________________________________________ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
