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Coconut & Raspberry Cake with White Chocolate Icing

Jade Thorne

Ingredients

Serves: 10

Dry ingredients

  • 250g/2 cups self raising flour

  • 150g/¾ cup golden caster sugar

  • ½ – ¾ tsp baking powder

  • ½ – ¾ tsp bicarbonate of soda

  • 100g dessicated coconut

  • Pinch salt

Wet ingredients 

  • 240ml/1 scant cup soya milk

  • 130ml/¼ cup rapeseed oil

  • Juice of 1 lemon

  • 1 tsp vanilla extract or paste

Extra

  • 100g/1 cup fresh or frozen raspberries

Icing 

  • 35g/⅛ heaped cup vegan butter or spread

  • 35g/⅛ heaped cup vegetable shortening (eg Trex)

  • 350g/3⅛ cup icing sugar, sieved

  • 60ml/¼ cup plant milk (if you need to add a little more to get the right consistency, do it ½ tsp at a time)

  • 1 tsp vanilla extract or paste

  • 150g vegan white chocolate, melted

Decoration

A selection of fresh raspberries, coconut flakes, freeze-dried raspberries, dusting of icing sugar

Method

Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.

  1. Line a medium-sized loaf tin with greaseproof paper and set aside.

Dry ingredients

  1. Thoroughly combine all dry ingredients in a large mixing bowl and set aside.

Wet ingredients 

  1. Thoroughly combine all wet ingredients in a large jug.

  2. Pour the wet ingredients into the dry ingredients and stir through so fully combined (but don’t over-mix).

  3. Pour the mixture into the pre-lined loaf tin and then push the raspberries evenly into the cake mix so they’re fully submerged.

  4. Place the cake into the oven and bake for 30 minutes or until golden and a cake skewer or knife comes out clean. It’s best to check after 20 minutes and if the top of the cake is starting to burn, cover it with some foil.

Icing

  1. Melt the chocolate using a double boiler/bain marie (a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom) and while you’re waiting for it to melt, weigh out the other ingredients.

  2. Combine all ingredients using a hand or electric whisk (electric much easier!) until you get a nice fluffy consistency (not runny).

Decoration

  1. Remove cake from the oven and wait for it to cool before icing.

  2. Icing and decorate the cake to your taste.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub