Raspberry and Coconut Cake

Parmesan-Crumbed Lamb Cutlets


  • 175g desiccated coconut (not sweetened shredded coconut)
  • 330ml full fat coconut milk
  • 225g caster sugar
  • 1.5 eggs, beaten
  • 230g self raising flour
  • 130g whole frozen raspberries
  • 2 tsp vanilla bean paste / vanilla extract / the seeds from 2 pods
  • 1 tbsp coconut oil
  • 3 tbsp seedless raspberry jam
  • 1 tbsp water
  • 1 tbsp desiccated coconut for finishing
  • A handful of fresh raspberries for finishing
  • Icing sugar for dusting


In a mixing bowl combine the desiccated coconut and coconut milk, then leave for an hour covered.

Line a loaf tin measuring around 10cm x 20cm, grease with coconut oil, then lay a 2 to 3inch wide sheet of baking paper across the middle and up and out of the sides — this is to lift the cake out with later.

To the coconut mixture, add the sugar, egg and vanilla and stir in with a metal spoon. Then sift over the flour and stir in, and finally fold in the frozen raspberries, the mixture will be thick, almost porridge-like.

Spoon the mixture in to the loaf tin and place in to the centre of the Baking Oven for 1 hour 15 minutes, or until a knife inserted in to the centre comes out clean. Leave the cake in it’s tin for 5 minutes, then run a knife around the edge to loosen it and carefully lift it out using the baking paper, and let it cool completely on a wire rack.

Once it’s completely cold, heat the raspberry jam and water in a small pan and cook for around 10 minutes, then brush the jam over the top of the loaf and scatter with more desiccated coconut. Apply some more of the hot jam glaze to the centre of the loaf and add the fresh raspberries to it. Dust the raspberries with a little icing sugar and serve.

Recipe and images from https://www.thekitchenalchemist.co.uk/recipes/2015/10/5/raspberry-and-coconut-cake