Coconut and Raspberry Cake VG


For the 2 coconut cakes

• 200ml soy milk

• Juice of 1 lemon

• 1 tsp vanilla extract

• coconut extract (optional)

• 160g plain flour

• 120g caster sugar

• 50g desiccated coconut, toasted

• 2 tsp. baking powder

• 1 tsp. baking soda

• 60g spread

For the 1 raspberry cake

• 100 ml soy milk

• Juice of 1/2 lemon

• 1 tsp vanilla extract

• 80g plain flour

• 50g caster sugar

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 30g good quality raspberry jam

• 30g spread

For the icing

• 60g spread

• 120g icing

• coconut extract

• raspberry jam


1. Preheat the oven to 180°c and grease and line three 18cm round cake tins.

2. Starting with the coconut cake layer, mix together the milk, lemon juice, vanilla and coconut extract if using. Set aside.

3. In a large bowl combine the flour, sugar, baking powder, baking soda and coconut and mix together. Melt the spread and add to the milk mixture.

4. Combine the wet into the dry and mix as little as possible. Divide equally between 2 of the cake tins.

5. Carry out the same method for the raspberry cake however when melting the spread, melt the jam with it too.

6. Bake the cakes for 22 minutes until golden. Remove from the tins whilst still hot and cool completely on a cooling rack.

7. Cream together the icing ingredients and put into a piping bag. Decorate and fill the cake with jam and a cream. I filled with the jam and put a cream border around the edges of the cake layers.