Fresh Raspberry & Coconut Gluten Free Cake

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I have to be honest, baking is my not my gig! I love the idea of baking and of course, the end result, but measuring ingredients exactly is not my strength. I was love to add a little bit of this and little but of that! However, this Fresh Raspberry & Coconut Gluten Free Cake is one of the easiest recipes that I have created. Therefore, its my main cake I cook all the time! Yes, I know, I need to expand my list! Somehow this Fresh Raspberry & Coconut Gluten Free Cake makes me feel homely and nuturing. I love to show off to my family that I can actually make a cake and love even more, for them to come home to a delicious smell inviting them to the kitchen to sit down for a minute or two to enjoy a slice with me.

The smell of the Fresh Raspberry & Coconut Gluten Free Cake will have the family coming out of every part of the house! Its insanely delicious and tempting to eat the whole cake at once!

Why I Love This Recipe

I love this recipe because I feel like I have achieved baking a cake! Especially a Gluten Free cake!

Ingredients

SELF RAISING GF FLOUR: A staple in your pantry
RAW SUGAR : Not refined like white sugat
EGGS: Free range eggs
COCONUT MILK: Or you could subsitute with lactose free or soy
OLIVE OIL: No vegetable oils
FRESH RASPBERRIES: or frozen if not in season
DESSICATED COCONUT: The final touch at the end
To Serve: A drizzle of honey

Instructions

Let’s get cooking! Preheat oven 180c
Spray a round cake tin with olive oil spray
Place all ingredients except raspberries and dessicated coconut into a bowl. Mix until combined. Pour into the cake tin
Place in the fresh raspberries on top and gently push into the cake mixture. Sprinkle half of the coconut and bake 30 mins
Once cooked, take out of the oven and sprinkle the rest of the coconut and add a drizzle of honey. Delicious served warm!

Tips And Tricks

Can I make the cake in advance?

Absolutely! Just remember to keep it in the fridge to keep it fresh.

Can I change this recipe and add other berries?

Yum!! Yes!!

Can I add any other milks?

Of course, whatever you like. I prefer the coconut for the taste and the softeness it adds to the cake

Raspberryy and Coconut Gluten Free Cake

Raquel Bosustow

The perfect cake to bake when you are not a baker! This Raspberry and Coconut Gluten Free Cake will definitely make you happy!

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Prep Time 10

Cook Time 30

Serves

Ingredients

2 cups SELF RAISING GF FLOUR
1/2 cup RAW SUGAR
3 EGGS
1 cup COCONUT MILK
1/4 cup OLIVE OIL
1 punnet FRESH RASPBERRIES, frozen if not available
1 cup DESSICATED COCONUT
To Serve: A drizzle of honey

Instructions

Let’s get cooking! Preheat oven 180c
Spray a round cake tin with olive oil spray
Place all ingredients except raspberries and dessicated coconut into a bowl. Mix until combined. Pour into the cake tin
Place in the fresh raspberries on top and gently push into the cake mixture. Sprinkle half of the coconut and bake 30 mins
Once cooked, take out of the oven and sprinkle the rest of the coconut and add a drizzle of honey. Delicious served warm!

Nutrition

Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.

Course | Dessert

Cuisine | world wide