Coconut and raspberry are a match-made in cake heaven. I don’t know why I hadn’t thought of this combination earlier! I love the pink colour from the raspberries throughout the cake, it definitely entices you to eat it. They also provide the cake with a tartness which contrasts against the honey used to sweeten it.
Even though this cake is quite dense, the batter is surprisingly ‘dry’. Don’t be alarmed by this, it will turn out once cooked!
Make sure you line the cake tin to ensure the cake can be removed easily once cooled. Don’t flatten the cake batter too much before cooking it as it doesn’t rise much. The little peaks provide a rustic look, plus they become crunchy once cooked!
This cake is quite dense however I love the use of desiccated coconut as it breaks up the almond meal and provides another element of texture.
This can be stored in a sealed container in the fridge for up to 4 days.
Coconut raspberry cake
- 2 1/2 cups almond meal
- 1/2 cup desiccated coconut
- 1 tsp baking powder
- 4 eggs
- 1/2 cup coconut oil
- 1/2 cup honey
- 1 1/2 cups frozen raspberries, thawed*
- Coconut yoghurt for serving
- Preheat oven to 180C/350F. Grease and line a 9 inch round cake pan.
- Combine the almond meal, desiccated coconut and baking powder in a medium sized bowl.
- In a jug whisk the eggs, coconut oil and honey and add to the dry ingredients. Mix until well combined.
- Fold through the raspberries and pour into cake pan.
- Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool in the pan before turning it out onto a plate. Slice, serve with coconut yoghurt and enjoy!
Note: thaw the raspberries by leaving them on the kitchen bench, don’t microwave or heat them over the stove as they will lose their shape and add too much liquid to the cake.
Do you like the combination of coconut and raspberry for a cake?