Raspberry coconut cubes

Name: raspberry coconut cubes
Cook time: 10 min
Total time: 190 min
Yield: 50
Ingredients: 1 el butter to grease; 500 g powdered sugar; 350 g grated coconut bag 98 g; 150 g mascarpone soft cream cheese; 50 g fresh raspberries

Raspberry coconut cubes with powdered sugar and mascarpone

Ingredients

Kitchen Stuff

1 brownie shape (28 x 18 cm)
1 baking paper
1 cling film

Directions

Grease the brownie mold and cover with baking paper.
For the white coconut layer, place the icing sugar, the coconut and the mascarpone in a bowl. Mix at the lowest setting to a coherent whole.
Spoon the mixture into the brownie mold and press firmly to an even layer.
Put the icing sugar, the coconut and the mascarpone in the bowl for the pink layer. Prak the raspberries and add too.
Mix again on the lowest setting to a coherent whole.
Spoon onto the white layer and press firmly to an even layer. Cover with cling film or baking paper and put in the refrigerator for at least 3 hours.
Remove the coconut cake from the mold and cut into small cubes. Bon appétit! .