Raspberry and Coconut Cake

Another delicous dairy free and gluten free cake for those special occassions.

This recipe has been used many times, so I feel delighted to share it with everyone. I have used it on birthdays, anniversaries, and also when friends are coming around for an afternoon tea. Give it a try it's really simple and very tasty.

I have found when making cakes with gluten free flour I always use self raising gluten free flower and I also add 1 teaspoon of baking powder to give the cake that extra rise.

Ingredients

• 160g Vitalite (Plant based butter)

• 120g caster sugar

• 2 eggs

• 100g gluten free self raising flour

• 1 tsp baking powder

• 80g desiccated coconut

• 2 tbsp soya or any plant based milk

• 80g raspberries

For the Lemon Syrup topping

• 1 lemon juiced

• 2 tbsp caster sugar

Directions

1. Preheat the oven to 180C / 350F

2. Line a small loaf tin approx 900g with parchment paper

3. Whisk the eggs in a small bowl and set aside

4. Cream the butter and sugar together in a bowl with a mixer until creamy.

5. Add half the egg mixture in and beat for a few seconds

6. Add the flour, baking powder and beat for a few seconds.

7. Add the other half of the egg mixture and beat for a few seconds

8. Add the coconut, soya, and mix together until everything is well mixed.

9. Spoon half the mixture into the loaf tin

10. Add the raspberries until the entire cake is covered and then pour the second half of the mixture into the tin.

11. Bake for 40-50 minutes until a scewer inserted into the middle of the cake comes out clean.

12. While thats baking prepare the lemon syrup. Place the lemon and sugar into a small saucepan and let the sugar dissloves. Set aside and when the cake comes out the oven pour this topping over and let it soak in.

13. You may have to warm up the sprup just before poring it over the top. Or you could make it once the cake comes out the oven and then it over the cake while its still warm.

Have fun making this and let me know how you get on.