This raspberry and coconut cake is the perfect tea-time treat!
- 1 hr 20 mins
- 250ml sunflower oil
- 3 eggs
- 250ml castor sugar
- 10ml vanilla essence
- 500ml self-raising flour
- 125ml IMBO Desiccated Coconut
- 3ml salt
- 180ml soy milk
- 150g fresh or frozen raspberries + extra
- icing sugar, for dusting
- Preheat oven to 180°C. Grease a 22cm ring tin. Whisk the oil, eggs, sugar and vanilla together.
- Combine the flour, coconut and salt. Alternately, fold the flour mixture and soy milk into the wet ingredients. Spoon a quarter of the batter into the prepared tin. Fold the raspberries into the remaining batter, then spoon into the tin.
- Bake for 1-1¼ hours until a testing skewer comes out clean. Cover the cake with foil if it browns too quickly.
- Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Fill the centre of the cake with extra raspberries and dust with icing sugar before serving.
Alternative products to cow’s milk include plant-based ‘milks’ like soy milk, rice milk, almond milk, coconut milk, hazelnut milk, oat milk, hemp milk and peanut milk. All are inherently lactose-free. Alternatives to cow’s milk cheese or yoghurt include goat’s milk or soy cheese.
The difference between milk allergy and lactose intolerance: Milk allergy is a food allergy – an adverse immune reaction to a food protein. Lactose intolerance is a non-allergic food sensitivity. It stems from an inability to digest lactose, a sugar found in milk.
Don’t thaw frozen raspberries before adding them to the batter, or they’ll bleed colour into the cake.
Magazine issue date: May, 2014