Go Back Email Link
+ servings
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