Raspberry and Coconut Cake

Recipe by Dr Sue Shepherd


1 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 Rice Milk

1 egg

2 Tbsp vegetable oil

1 cup frozen or fresh raspberries


  1. Preheat oven to 180 or 160 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 Rice Milk, 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.