Swedish Coconut Waffle Cake with Salted Caramel and Raspberries (Våffeltårta med saltkola och hallon)
This beautiful Swedish waffle cake layers coconut waffles with whipped cream, salted caramel and fresh raspberries.
The coconut flour gives the waffles a distinct, slightly sweet coconut flavour, while the salted caramel and tart raspberries make the whole dessert feel rich without becoming too heavy.
It is a wonderfully easy showstopper for fika, birthdays or summer gatherings.
Ingredients
Coconut Waffles
- 150 ml (⅔ cup) coconut flour
- 100 ml (⅓ cup + 1 tbsp) cornstarch
- 1 tbsp coconut sugar
- 2 tsp baking powder
- 2 pinches vanilla powder, or 1 tsp vanilla sugar
- 2 tbsp coconut oil
- 500 ml (2 cups + 2 tbsp) milk
- 4 eggs
Filling
- 300 ml (1¼ cups) heavy whipping cream
- 1 can caramelized condensed milk, about 397 g (14 oz), or prepared dulce de leche
- 1 tsp flaky sea salt
- 250 g (8.8 oz) fresh raspberries
Garnish
- Toasted coconut flakes
- Powdered sugar
Instructions
1. Prepare the Batter
Combine the coconut flour, cornstarch, coconut sugar, baking powder and vanilla in a bowl.
Melt the coconut oil.
Whisk the milk, eggs and melted coconut oil into the dry ingredients until evenly combined.
Allow the batter to rest for approximately 5 minutes.
2. Cook the Waffles
Preheat the waffle iron.
Cook approximately 6 waffles from the batter.
Transfer the waffles to a wire rack and allow them to cool completely before assembling the cake.
3. Prepare the Filling
Whip the cream until soft to medium peaks form.
Mix the caramelized condensed milk with the flaky sea salt.
4. Assemble the Waffle Cake
Place one cooled waffle on a serving plate.
Spread or drizzle with salted caramel, then add a layer of whipped cream and fresh raspberries.
Continue layering the waffles with caramel, cream and raspberries.
Finish the top layer with whipped cream and plenty of fresh raspberries.
5. Decorate
Garnish with toasted coconut flakes.
Dust lightly with powdered sugar just before serving.
Notes
Make sure the waffles are completely cool before assembling the cake so the whipped cream does not melt.
Prepared dulce de leche can be used instead of caramelized condensed milk.
For extra texture, you can add toasted coconut between the layers as well as on top.
The waffle cake is best assembled shortly before serving so the waffles retain some of their texture.
Recipe and image source: alltommat.se
