A gorgeous weekend treat with the sweetness of the raspberries making every mouthful a delight. This gluten and dairy free cake can be a snack or dessert, freezes well and is especially lovely when just out of the oven. The combination of raspberry and coconut is perfect and this cake has a lovely softness to it which makes it a pleasure to eat.

Ingredients:

1 cup of frozen or fresh raspberries plus a few more for the top of the cake

1 cup of coconut flakes plus a few more for the top of the cake

1/3 cup melted coconut oil

1/4 cup coconut flour

2 cups blanched almond meal

5 free range eggs (700g)

1 teaspoon baking soda

1/3 cup filtered water

1/3 cup honey or maple syrup (slightly more if you are using rice malt syrup)

Method:

I hope you enjoy this delightful cake.