Raspberry Coconut Cake Slices (Vegan) 

These raspberry coconut cake slices are an absolute joy. The flavor combination is dreamy, and we love how simple it is to make. 

Moist and soft, there is nothing more satisfying than a decadent slice of coconut raspberry cake. If you love tropical or fruity-flavored cakes, this one is for you. 

Try our milk barfi or this delicate vegan sponge cake for more of our delicious bakes.

Why you’ll love these Raspberry Coconut Cake Slices

  • Flavor combination: The sweet and tart raspberry complements the coconut flavor well. It’s a pretty unique flavor combination. It’s also well-balanced – thanks to the sour berries and lemon against the rich sweetness.
  • Tender crumb: If you enjoy melt-in-the-mouth cake texture, you’ll love this moist cake. The oil and milk in this recipe are what give it that luscious texture.
  • Everyone will love it: From kids to those with more sophisticated taste buds, this cake will delight. It’s the perfect snack or afternoon treat with a cup of tea or coffee. It can make a lovely dessert option, too. It’s delicious with a glass of ice-cold milk, too.
  • Easy to make: As with a lot of oil-based cakes, this one is easy to whip up. It’s just a process of adding wet ingredients to dry and then baking the batter! We recommend this as a recipe for those new to baking.
  • Comforting: Cake is always a comforting treat. Who doesn’t love a slice of soft, melt-in-the-mouth cake?
  • Special occasion worthy: Why not try this recipe the next time you’re hosting a birthday? 

Coconut Raspberry Cake Slice Ingredients

  • Self-raising flour: Using self-raising flour will ensure a lovely, light, well-risen cake.
  • Baking powder: Remember to check that the batch you’re using is fresh for best results.
  • Caster sugar: You can use granulated sugar if you prefer, but we recommend caster sugar as it is finer in the batter.
  • Oil: We used vegetable oil with a neutral taste to not overwhelm the flavor of the cake. Sunflower, canola, and avocado oil are great options. Olive oil can work, too, but it might give the cake a slightly bitter taste.
  • Milk: You can use a milk of your choice, as long as it’s plant-based. Try making this recipe with oats, soy, rice, or coconut milk. We recommend using it at room temperature.
  • Lemon juice: Freshly squeezed lemon juice at room temperature is our suggestion for this cake. Lime and orange juice can be used as alternatives, but they should be freshly squeezed if possible.

For the topping

  • Raspberry jam: Both seedless raspberry jam and a jam with seeds will work. We love the sour and sweet taste of a bright, tart jam in this cake recipe.
  • Desiccated coconut: Toasted or untoasted. Coconut is the most delicious flavor and works beautifully with the raspberry jam.

How to make this Raspberry Coconut Cake Recipe (Step-by-step)

Prepare the cake batter

Firstly, preheat oven to 180°C (160°C fan). Secondly, line a 13 X 8-inch baking tray with baking paper. Thirdly, sift dry ingredients in a bowl and whisk everything together lightly.

Add wet ingredients to dry and whisk until a smooth batter forms. Take care not to overmix the batter.

Bake the cake

Pour the batter into a tray and place it in an oven. Bake it for 45 mins; check it with a skewer. If the skewer is clean, the cake is done. 

Cool the cake and complete it

Allow the cake to cool completely in its tin. While it’s cooling, whisk jam in a mixing bowl until it is silky smooth. Remove the cake and spread the jam on top. Sprinkle the cake with desiccated coconut. Finally, cut the cake into slices, and enjoy!

Top Tips for Making this Vegan Raspberry Coconut Cake 

Here’s how to get the best out of this recipe:

  • Room temperature ingredients: This makes the batter mixing a lot easier and simpler. Room-temperature ingredients blend and mix with ease, leading to a smooth, silky batter.
  • Fresh ingredients: Choose freshly squeezed lemon juice over bottled (if possible) and opt for a high-quality raspberry jam. Making these choices takes this cake from good to great. 
  • Grease the cake tray well: Nothing is more frustrating than a home-baked item sticking to its baking tray or tin. Ensure yours is well-greased to avoid that frustration.
  • Sift the dry ingredients: If you have time, sift the ingredients well. This ensures a lump-free batter and is an easy add-in step for good results.
  • Mix gently: Don’t overwork the batter, or the cake could turn out dry. Use a light hand to mix the batter.
  • Raspberry jam: Try to smooth out the jam into an even later. This isn’t critical but will give a more balanced eating experience.
  • Toasted coconut: If you have time. Toasting coconut warms the oils and brings out the flavors.
  • Cool before slicing the cake: This might sound simple, but it makes the job of slicing it a lot easier. It will prevent the cake from falling apart.

Variation Ideas

Why not make it your own by adding an extra element? We love the idea of fresh raspberries dotted on top of the cake slices. Serve your pieces with a scoop of our raspberry ripple ice cream – it’s a no-churn recipe, so it’s super simple to make!

Another fun idea is to drizzle over a lemon glaze for some added tang and an extra layer.

Storage Instructions

We recommend storing your delicious coconut raspberry cake in an airtight container. Make sure it has completely cooled before packing it up. 

It can be kept on the counter for a day or so but is best stored in the refrigerator. In the fridge, it will last for 3-4 days, thanks to it having an oil base. 

You can choose to freeze this cake, also in an airtight container. It should last for close to 3 months. If you store it in the freezer, consider layering baking paper between the slices so they don’t stick together and break. 

Raspberry Coconut Cake Slices (Vegan)

These raspberry coconut cake slices are an absolute joy. The flavor combination is dreamy, and we love how simple it is to make. 
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course cake
Cuisine British
Servings 8 servings


  • 1 Bowl
  • 1 Whisk
  • 1 Baking tray 9×13 inches


Dry ingredients

  • 300 g self-raising flour
  • 1.5 tsp baking powder
  • 175 g caster sugar

Wet ingredients

  • 100 g oil we used vegetable
  • 200 ml milk of choice room temp
  • 60 ml fresh lemon juice room temp


  • 150 g raspberry jam
  • 3 tbsp desiccated coconut


  • Heat oven to 180°C (160°C fan); line tray with paper.
  • Sift and whisk dry ingredients in a bowl.
  • Combine with wet ingredients; mix until just smooth (don't overmix).
  • Transfer batter to tray; bake for 45 mins or until skewer comes out clean.
  • Cool cake in tray; whisk jam until smooth.
  • Spread jam on cake; top with coconut.
  • Slice and serve.
Keyword cake, coconut, raspberry, vegan

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