How to make
Preparing the base:
For this keto dessert, beat all of the ingredients together except for the coconut shavings. They are added at the end and mixed with a spatula. The mixture becomes quite thick.
I poured it into a baking pan with a diameter of 10″ (26 cm), by spreading it out with the help of a spatula.
Be sure to use baking paper. Bake at 360°F (180°C) for 15-20 minutes, but it depends on the oven, mine is gas.
Making the cream:
Whip the cream and mascarpone along with the sweetener.
Arranging the cake:
With the bowl, I cut out circles from the base to have equal portions. Break each circle into pieces. In the bowl, I arrange a row of pieces from a round cake base.
Add with cream and some raspberry jam on top. Stir gently with a knife to mix the cream with the jam.
The whole procedure of preparing the mini cakes is repeated once more to finish off the keto coconut cake in a bowl.
