Coconut & raspberry birthday cake 

Happy birthday Sadie Joan Maine.One year old today.

My little munchkin, what a year! It’s gone by so fast, you are such a beautiful little person with an amazing character already. I can’t wait to see what this year brings. 


To celebrate we made and devoured this scrumptious cake…

Coconut and raspberry birthday cake

Ingredients 

  • 1/2 cup coconut flour
  • 1/2 cup oatmeal 
  • 1/2 cup desiccated coconut 
  • 2 tbsp baking powder 
  • 1/2 cup coconut oil (melted)
  • 1/2 cup honey 
  • 1/2 cup coconut cream 
  • 6 large eggs 
  • 1 tsp vanilla extract 
  • 1/4 cup fresh raspberries 

To decorate 

  • 100g fresh fruit (raspberries, strawberries and blueberries)
  • A generous spreading of 100% raspberry fruit spread
  • Coyo coconut yoghurt alternative (or ordinary greek yoghurt)
  • Flowers

Method 

Preheat the oven to 180/gas 4

Line two cake tins with grease proof paper. 

Mix together the coconut flour, oatmeal, desiccated coconut and baking powder.

Add the coconut oil, honey, vanilla, coconut cream and eggs and mix thoroughly. I used an electric hand mixer for quickness. 

Smash the raspberries slightly and stir them through. 

Divide the mixture evenly into the the two cake tins. 

Bake for about 30 minutes being careful to swap the cakes half way through if they are on different shelves. 

Cool on a wire rack.

Once completely cool spread one sponge with 100% raspberry fruit spread and top with half the Coyo. Sprinkle half the fruit on and sandwich the other sponge on top. 

Cover the top layer with more Coyo and fruit. 

I also decorated with some lovely edible flowers seeing as it was a special occasion. 

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