Egg Free Coconut Cake with Raspberry Jam

This eggless coconut cake is delicious and moist and the tart raspberry jam compliments the cake perfectly.


Cooking time: approx 20-25 minutes

Preparation time: 15 minutes

Serves 9

The Ingredients:

For the Cake:

  • 140g Self raising flour
  • 85g Caster sugar
  • 1 tsp Baking powder
  • 140ml Coconut Milk
  • 70ml Corn oil
  • 2 tbsp Golden syrup
  • 4 tbsp desicated coconut

For the Jam:

  • 100g Raspberries
  • 1 tbsp Caster sugar

The Method:

  1. Pre heat your oven to 180C Gas mark 4
  2. Line the base of an 8 inch square cake tin with baking paper
  3. Sift the flour and sugar in to a bowl and make a well in the centre
  4. Mix the baking powder with a teaspoon of the coconut milk and pour in to the well
  5. Add the rest of the coconut milk along with the oil and golden syrup and beat together to make a batter
  6. Pour the mixture in to the cake tin and bake in the middle of the oven for 20-25 minutes (until it bounces back when touched or when a skewer is inserted it comes out clean)
  7. Meanwhile, to make the jam, heat the raspberries in a small pan with a tablespoon of water and a tablespoon of sugar and simmer for approximately 10 minutes until the Jam looks like syrup. You can make this whilst the cake is in the oven.
  8. Remove the cakes from the oven and allow to cool
  9. Once the jam has cooled sieve to remove the raspberry seeds and then spread on top of the cake.
  10. Sprinkle the coconut on to of the jam and serve
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8 Responses to Egg Free Coconut Cake with Raspberry Jam

  1. Lauren says:

    This is mega! My 4 year old daughter has an egg allergy so I’ve made it my mission to be the mum who makes the best egg free cakes and this has helped my case enormously. Great recipe, thanks. I actually doubled the quantities because my tin was slightly larger and it was perfect!

  2. Sal says:


    Thanks for this recipe! I’m going to make it tomorrow hopefully.

    I wanted to ask 1st though, is coconut milk the one from the tin or the koko brand one? Or what percentage of it is coconut?

    Also would it work with sunflower oil instead of corn oil?


    • Jude says:

      Hi Sal,
      I used coconut milk in the tin, but I would imagine the koko brand one would work too! And the recipe will also work with sunflower oil too
      Thanks :o)

  3. kerry says:

    Hi, this looks delicious! I wondered if I could sub the corn oil for virgin coconut oil- or would it be too heavy?

  4. Rozmin says:

    Great recipe but it was too sweet i think. 85g sugar for 140g flour is overly sweet.

    • Kamal says:

      I made this today . It’s absolutely divine. I agree that it’s too sweet. Will use less sugar next time

  5. Ellen says:

    We love this recipe. We make it with sunflower oil and put chocolate chips in for a treat without the jam and coconut on top. Thanks!

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