Emma Harrel’s Spring Coconut Raspberry Cake Recipe
Spring is arriving, and with the beautiful new re-branding for Thought I felt a celebratory Spring cake was in order! With a little research and testing I found a recipe on this lovely website; thealmondeater.com. I adjusted it with the addition of raspberries and came up with a delicious Coconut Raspberry Cake recipe, which doesn’t include any dairy yet still obtains all the tastiness!
The cake itself is a rather moist and dense cake – in a good way! It’s sweet with a hint of sharpness coming through from the raspberry, and the coconut frosting topping was new to me. I’ll deﬁnitely be using it in future bakes. The topping is made from melted coconut oil mixed with icing sugar, which you simply spread on the cake when the icing is soft, and once it cools it hardens up and adds a great texture to the cake.
I hope you enjoy making and sharing this Coconut Raspberry Cake recipe as much as I have. It’s had yum’s and mmm’s all around! Here’s the recipe for you to try.
Emma’s Dairy Free Coconut Raspberry Cake Recipe
- 2½ cups self raising ﬂour
- 1½ cups caster sugar
- 2 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1¼ cup desiccated coconut
- ¼ cup coconut oil, melted
- 1 can coconut milk
- 1 cup applesauce (I used shop bought)
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- A punnet of raspberries and desiccated coconut for the topping
- 1 tbsp freeze dried raspberries
For the icing
- 1 cup coconut oil, melted
- ½ tsp vanilla extract
- 2½ cups icing sugar
1 Preheat the oven to 175°.
2. Grease two 8″ cake tins with melted coconut oil and set aside.
3. Combine the ﬂour, sugar, baking soda, baking powder, salt, and desiccated coconut into a large bowl and set aside.
4. Next, melt the coconut oil in over the stove and let it cool for a few minutes.
5. Meanwhile, combine the milk, applesauce, vinegar, and vanilla in a bowl and whisk well. I hand whisked but if you have an electric one this will be ﬁne too.
6. Fold the wet ingredients into the dry ingredients, whisking everything together, then add in the coconut oil. Combine everything really well.
7. Pour the batter evenly into the greased cake tins and bake the cake for 35-40 minutes, using a toothpick to test whether it’s done. (It’s ready to take out when the toothpick comes out clear without any cake mixture sticking to it).
8. Leave the cakes in the pans for 10 minutes before carefully transferring them onto a cooling rack. Wait until the cakes are completely cooled before icing them.
9. Meanwhile you can make the icing. Melt the coconut oil in a medium sized saucepan, stir in the vanilla and icing sugar then whisk. The texture should be similar to buttercream icing (thick and creamy).
10. Use a knife to remove the “dome” part of each cake. Smother the bottom layer in raspberry jam, leave half an inch from the edge free of jam (this makes for a cleaner icing later). Place the second sponge on top and spread the coconut icing all over the top and sides of the cake. If you ﬁnd the icing starts to set and is tricky to get a smooth texture, simply place the saucepan of icing over a medium heat until it softens enough to spread at ease, but not so much it melts to liquid!
11. Decorate your cake with desiccated coconut, fresh raspberries and, for an extra pop of ﬂavour, sprinkle over some freeze dried raspberries too!
Note: With any leftover cake, I cut mine into individual portions, wrapped them up in the cling ﬁlm then put them in the freezer for when I fancy a slice. Make sure to defrost it beforehand though.