Recipes
Peach-and-Raspberry-Eton-Mess

Raspberry and Coconut Cake

Raspberry and Coconut Cake

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Ingredients
  • 1 ½ cups gluten free self-raising flour
  • 1 teaspoon xanthan gum
  • 1 1/3 cups (100g) dessicated coconut
  • 1 cup (220g) caster sugar
  • 1 cup (250ml) Vitasoy Ricemilk
  • 1 egg
  • 2 Tbsp vegetable oil
  • 1 cup frozen or fresh raspberries
Instructions
  1. Preheat oven to 180°C or 160°C fan forced. Grease and line base of a 22cm springform pan or grease a baba pan.
  2. Sift gluten free flour and xanthan gum into a large bowl. Add coconut and sugar, mix until well combined.
  3. In a small bowl, add Vitasoy Ricemilk, egg and oil and whisk to combine. Pour into dry ingredients and mix well to combine, ensuring no lumps.
  4. Pour into prepared tin of choice and sprinkle raspberries over the top. Gently press raspberries in.
  5. Bake for 40 mins in baba pan or 45-50 in springform tin, until an inserted skewer comes out clean. Cool in pan for 5 mins, then turn out onto wire rack and cool completely.

Optional: decorate with shredded or shaved coconut and extra berries.

Nutritional Analysis – Amount per Serve
Energy 581.3kJ
Protein 0.8g
Total Fat 5.5g
Saturated Fat 2.9g
Carbohydrate 21g
Sugar 11.9g
Sodium 91.4mg
Calcium 25.6mg