Food, Uncategorized

Raspberry Coconut Cake

This is my ‘entertaining’ recipe as it’s not overly sweet, is gluten-free and looks beautiful so it’s never been turned down by a guest yet. This is my thermomix version that can be easily adapted for a food processor.

INGREDIENTS

125g nuttelex (or butter)
70g raw sugar
1 tsp bi-carb soda
160g dessicated coconut
25g cornflour (or GF flour)
4 eggs
1 medium banana
90g frozen raspberries

  1. Pre-heat oven to 165 degrees
  2. Combine banana and raspberries for 15 seconds on Speed 6
  3. Scrape down sides then add all ingredients and combine for 30 seconds on Speed 4
  4. Pour into greased or paper-lined cake tin and bake for about 35 minutes

 

ICING

100g cream cheese
50g icing sugar
30g nuttelex (or butter)
30g frozen raspberries

  1. Combine all ingredients for 15 seconds on Speed 7
  2. Spread over cake after it has cooled

 

(Using nuttelex instead of butter in the cake also makes it dairy-free! Unless you decide to add the cream cheese icing of course.)

4 thoughts on “Raspberry Coconut Cake”

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