Sweet coconut and juicy raspberries make a wonderful combination in my twist on a classic. I adapted this recipe from a classic original that contained 175g butter and 175g sugar… here that is replaced with 60g coconut butter and 60g maple syrup and it tastes just as delicious. Which just goes to show how we can adapt our favorite recipes to make them a little more healthy and they still taste amazing with no sugar needed!
For the cake:
- 60 g coconut butter, softened (can use coconut oil)
- 60g (4 tablespoons) maple syrup
- 1 tablespoon date nectar
- 2 teaspoons vanilla extract
- 2 Eggs, beaten
- 6 tablespoons coconut milk
- 100g rye flour flour (can use your prefered flour here)
- 100g desiccated coconut
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 150g frozen raspberries
For the topping:
- 15g coconut flakes
- 5-6 tbsp Coconut Milk Yogurt Alternative
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla essence
- tablespoon honey
- Preheat the oven to 180C, gas mark 4. Line a 900g loaf tin with baking parchment, making sure the paper comes up higher than the sides.
- Beat the softened coconut butter, maple syrup, date nectar and vanilla extract together until light and fluffy.
- Beat the eggs in a separate bowl and then gradually add them to the mixture and stir well, before adding the coconut milk to wet the mixture further.
- . Fold in the , rye flour, desiccated coconut, baking powder and bicarbonate of soda and then gently fold in 100g of the frozen raspberries.
- Spoon the mixture into the loaf tin, leveling out the top and bake in the oven for 55 minutes to 1 hour 5 minutes, covering after 30 minutes, until risen and golden.
- Leave the cake to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely.
- Meanwhile, spread the coconut shavings out on a baking sheet and cook in the oven for 2-3 minutes, until lightly toasted.
- Mix the Coconut yogurt with the cinnamon, vanilla and honey and then spread over the top of the cake before sprinkling the remaining 50g raspberries and toasted coconut over the top.
Due to the yogurt topping, this cake is best kept in the fridge and will last for 2-3 days!