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Raspberry, Lemon, Coconut Cake

  • Total: 1 hr 15 mins
  • Serves: 6

Ingredients

Wet –

  • 1/2 cup Cocobella Natural coconut yoghurt
  • 3/4 cup non-dairy milk
  • 3/4 cup granulated stevia or unrefined sugar (@ninabarwald used a mixture of stevia and coconut sugar)
  • 1 tsp vanilla
  • 3 tbsp melted coconut oil
  • Juice of 1 lemon

Dry –

  • 1.5 cups of flour
  • 1/2 desiccated coconut
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • Good pinch of sea salt
  • 1 cup raspberries (if frozen, defrost first)

Optional toppings: dusting of icing sugar, lemon glaze, raspberry glaze or melted white chocolate.

Method

  1. Preheat the oven to 175ºc. Line a square cake tin.
  2. Add all the wet ingredients in a bowl and whisk until well combined.
  3.  In another bowl, whisk all the dry ingredients except the raspberries.
  4. Add the wet ingredients to the dry and mix until just combined.
  5. Fold in the raspberries, leaving a few for the top if desired.
  6. Scoop the batter into the prepared pan and bake for 45 minutes or until a skewer comes out clean.
  7. Cool for 10 minutes before removing from pan.

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