Coconut and raspberry cake/slice...

Baking is, and always will be, my favourite past time, more than cooking I think. I love putting all the ingredients together, mixing, transferring into a baking tin etc. and then comes the "waiting time"... The anticipation, wondering - will it rise, how will it look, will it taste well, did I add all the ingredients, maybe I should/shouldn't..., did I over mix it...? There are occasions, thankfully very rare ones, that my baking isn't a success, when something doesn't work, for one reason or another... But I don't give up - I always try again.

coconut and raspberry slice

As per the original recipe from "The Primrose Bakery Book" it should be a slice (hence the title), but because of the lack of a proper, square baking tin, on this occasion it's a cake, and a very good one to that! Two different types of cake dough, cut in the middle by sharp and sweet raspberry jam! Sweet, mellow coconut on the top works so well too. Simply... Delicious!

coconut and raspberry cake

How to make it...

- 125 g unsalted vegan butter, plus more for greasing tin (like Flora)
- 60 g golden caster sugar 
- 1 aquafaba egg (3 tablespoons aquafaba)
- 1 teaspoon good-quality vanilla extract 
- 185 g plain flour, sifted 
- 1 teaspoon baking powder 
- 60 ml oat or soy milk 
- 200 g good-quality raspberry jam 
- 300 g fresh raspberries 

For the topping: 
- 100 g unsalted vegan butter, at room temperature 
- 5 tablespoons golden caster sugar 
- 2 aquafaba eggs (6 tablespoons aquafaba)
- 225 g desiccated coconut 
- 60 g plain flour


- Preheat the oven to 180 °C. Grease a large rectangular baking tin and line the base and sides with baking paper, extending the paper slightly over the sides of the tin. 
- In a bowl cream together the butter and sugar with an electric hand mixer. 
- Add the aquafaba egg and the vanilla extract and mix well. 
- Slowly add the dry ingredients until well combined and then beat in the milk. This should give you a dough-like mixture. 
- Put this dough like mix in the prepared tin, then level out the top with a spatula and spread the raspberry jam on top. 

- To make the topping: cream the butter and sugar with an electric hand mixer and then beat in the rest of the ingredients, to give you a mixture with quite a thick consistency. 
- Spoon this over the jam in the tin, again ensuring it is evenly spread (I actually did some pipping job here, as it was easier and less messy that way, and I achieved an even layer on the top). 
- Bake in the centre of the oven for about 30 minutes, until cooked and golden brown on top and a skewer inserted into the centre of the slice comes out clean (took me exactly 35 min). 
- Allow to cool in the tin. These cake will keep for 3 days in an airtight tin or wrapped in clingfilm and stored at room temperature.


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  1. I like the idea of this as cake. Looks lovely and delicious. What size round did you use? I hope to try this recipe soon.

    1. The cake is delicious! Do try it :) I used 24cm/9,5in round cake tin.
      Pozdrawiam, Anula.

  2. Looks great! Did you put the fresh raspberries on top of the raspberry jam? Or did you omit the fresh raspberries?
    Thanks! X

    1. Thank you. Answering your question - only raspberry jam, as I didn't have fresh fruit. It turned out delicious! :)
      Pozdrawiam, Anula.

  3. Love coconut and raspberry combination. This cake is the best kind of yummy.


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Pozdrawiam, Anula.