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Lauren Groves’ Raspberry Coconut Cake


  • 1 3/4 cup finely shredded coconut (unsweetened)
  • 1 1/2 cup coconut milk
  • 3/4 cup caster sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 2/3 cup self-raising wholegrain flour
  • 1 cup frozen raspberries


  1. Preheat oven to 170 Celsius (for those back home, 350 degrees Fahrenheit).
  2. Mix together the shredded coconut and the coconut milk, and let rest for about 20 minutes while it forms a nice paste.
  3. Next, mix in the sugar, egg and vanilla. Add the flour slowly and mix until combined. Just before baking, fold in the raspberries.
  4. Spread into a greased or parchment lined loaf tin and bake for about 1 hour – 1 hour 10 minutes, until a knife inserted in the middle comes out clean.
  5. Let it rest in the baking pan for awhile before cooling on a wire rack.
  6. Slice and enjoy!


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