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 mins
Cook Time 30 minutes mins
Serves 6
- 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
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!
Serving: 1slice | Calories: 496kcal | Carbohydrates: 51g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 43mg | Potassium: 237mg | Fiber: 3g | Sugar: 18g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 3mg
Course | Dessert
Cuisine | world wide