Raspberry and Coconut Cake

Raspberry & Coconut Cake

After all the recent soup recipes, how about some baking for a change before the last of the raspberries disappear from the shops. This yummy cake takes its sweetness from coconut and honey, and is both gluten and diary free.

Raspberry and Coconut Cake


  • 160g ground almonds
  • 40g desiccated coconut
  • a pinch of salt
  • 2 tsp baking powder (gluten free, if required)
  • 3 eggs
  • 4 Tbsp runny honey
  • 150g raspberries


  • Preheat your oven to 180 C (or 160 C for a fan oven).
  • Line a 1 pound loaf baking tin with grease proof baking paper. I find that greasing the sides of the tine a little first helps the paper stay in place.
  • In one mixing bowl, mix together the almonds, coconut, salt and baking powder.
  • In another bowl, whisk together the eggs and honey.
  • Add the wet mixture to the dry mixture, and stir together until combined.
  • Finally, fold in the raspberries (keep a few aside to decorate when serving the cake).
  • Pour the mixture in to your prepared tin, and bake in the oven for 30 minutes.
  • After the first 30 minutes, cover the cake in tin foil so the top doesn’t burn, then bake for another 20-30 minutes until cooked through – the best way to test this is by inserting a wooden skewer in to the middle. If it comes out clean, i.e. no raw dough sticking to it (a few crumbs a fine) then it’s done.
  • Leave to cool for 10-15 minutes, then gently lift it out of the tin and removing the paper. Transfer to a cooling rack and leave to cool completely.
  • Sprinkle with some extra coconut and decorate with the reserved raspberries to serve.

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.