Raspberry, Strawberry and Coconut Cake

Served with a little coconut cream or natural yoghurt, this cake would make an excellent dessert.  Alternatively, a slice is perfect for afternoon tea or as a snack.   My grandchildren couldn’t get enough of it when I served it up as dessert last time they visited, and with all the fresh fruit in it, I didn’t mind.

This deliciously fresh loaf cake is very different but so tasty.  The coconut flour gives a very light cake mix and the berries ensure the cake stays really moist.  It was quite difficult to only try one slice whilst it was cooling!

I used fresh fruit and probably added more raspberries than 1 cup, and I halved and quartered some strawberries as they seemed a bit too big.


4 ripe bananas
Juice of ½ large lemon
¾ cup coconut flour, sifted
4 organic eggs
¼ teaspoon sea salt
2 teaspoons vanilla essence
3 tablespoons coconut oil, butter or ghee
1 cup strawberries (frozen can be used)
1 cup raspberries (frozen can be used)


Heat the oven to 180°C.

Line a loaf tin – I used a 20cm x 9cm based one which took the ingredients perfectly.

Place all ingredients, except berries, into a food processor and blend until just combined.

Stir through the berries.

Add a splash of honey if you think the mixture is not sweet enough.

Spoon the mixture into the prepared loaf tin and bake for approximately 1 hour; slightly longer if you think it needs it.

Allow to cool slightly. Carefully lift out from tin and allow to cool completely before slicing and serving.


Raspberry, Strawberry and Coconut Cake

Recipe adapted from Changing Habits, and would probably serve 6 to 8 people.

NB:  All the photographs used in this blog have been taken by me, and are of food I have prepared and served myself.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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