Coconut & Raspberry Cake with White Chocolate Icing - Plant Based News
Coconut & Raspberry Cake with White Chocolate Icing - Media Credit:

Coconut & Raspberry Cake with White Chocolate Icing

Juicy raspberries, sweet coconut and white chocolate... we can't think of a better combination! The cake itself is fluffy, moist and very easy to make!


1 Minutes Read

Juicy raspberries, sweet coconut and white chocolate… we can't think of a better combination! The cake itself is fluffy, moist and very easy to make!
Coconut & Raspberry Cake with White Chocolate Icing
Duration50 mins
Cook Time30 mins
Prep Time20 mins
Servings10 people


  • 250 g self raising flour
  • 150 g golden caster sugar
  • 3/4 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 100 g dessicated coconut
  • pinch salt
  • 240 ml soy milk
  • 130 ml rapeseed oil
  • 1 lemon juice of
  • 1 tsp vanilla extract
  • 100 g raspberries
  • 35 g vegan butter
  • 35 g vegetable shortening
  • 350 g icing sugar sieved
  • 60 ml soy milk
  • 1 tsp vanilla extract
  • 150 g vegan white chocolate melted
  • fresh raspberries, coconut flakes, freeze-dried raspberries, dusting of icing sugar


  • Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4. 
  • Line a medium-sized loaf tin with greaseproof paper and set aside. 


  • Thoroughly combine all dry ingredients in a large mixing bowl and set aside. 


  • Thoroughly combine all wet ingredients in a large jug. 
  • Pour the wet ingredients into the dry ingredients and stir through so fully combined (but don't over-mix). 
  • Pour the mixture into the pre-lined loaf tin and then push the raspberries evenly into the cake mix so they're fully submerged. 
  • Place the cake into the oven and bake for 30 minutes or until golden and a cake skewer or knife comes out clean. It's best to check after 20 minutes and if the top of the cake is starting to burn, cover it with some foil. 


  • Melt the chocolate using a double boiler/bain marie (a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom) and while you're waiting for it to melt, weigh out the other ingredients. 
  • Combine all ingredients using a hand or electric whisk (electric much easier!) until you get a nice fluffy consistency (not runny). 


  • Remove cake from the oven and wait for it to cool before icing. 
  • Icing and decorate the cake to your taste. 
This recipe was republished with permission from Viva’s Vegan Recipe Club.
Find the original recipe here
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The Author

Viva's Vegan Recipe Club

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. The Vegan Recipe Club is part of Viva!'s project to make going – and staying – vegan really easy by providing amazing recipes which make your mouth water! The Vegan Recipe Club website and app brings together 20 years' worth of wonderful plant-based recipes, tried and tested by vegan campaigning charity Viva! Search by ingredient, food type, course, dish, guest chef and lots more. The Vegan Recipe Club also features blogs from our cookery experts, health advice and a free newsletter.

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