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!
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Duration50 minutesmins
Cook Time30 minutesmins
Prep Time20 minutesmins
Servings10people
Ingredients
Dry
250gself raising flour
150ggolden caster sugar
3/4tspbaking powder
3/4tspbicarbonate of soda
100gdessicated coconut
pinchsalt
Wet
240mlsoy milk
130mlrapeseed oil
1lemonjuice of
1tspvanilla extract
Extra
100graspberries
Icing
35gvegan butter
35gvegetable shortening
350gicing sugarsieved
60mlsoy milk
1tspvanilla extract
150gvegan white chocolatemelted
Decoration
fresh raspberries, coconut flakes, freeze-dried raspberries, dusting of icing sugar
Instructions
Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
Line a medium-sized loaf tin with greaseproof paper and set aside.
Dry
Thoroughly combine all dry ingredients in a large mixing bowl and set aside.
Wet
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.
Icing
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).
Decoration
Remove cake from the oven and wait for it to cool before icing.