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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!
Prep Time 10 minutes
Cook Time 30 minutes
Serves 6

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!
Course | Dessert
Cuisine | world wide
Ⓒ | Raquel Bosustow