This cake makes a perfect gift with that added personal touch. Ditch the conventional flowers and chocolate; bake a cake instead!

Coconut Vanilla Cake [Vegan]



  • 1.5 cups self-raising flour
  • 2 tbsp corn flour
  • 1/2 cup coconut flour
  • 1/4 tsp salt
  • 3/4 cup coconut sugar or raw cane sugar
  • 1.5 cups coconut milk
  • 1/3 cup melted coconut oil or sunflower oil
  • 1 tsp raw apple cider vinegar
  • 1/2 tsp vanilla bean paste
To decorate:
  • 1 tin coconut milk (refrigerated upside down)
  • 2 tbsp icing sugar
  • 1/4 tsp vanilla bean paste
  • Raspberry jam
  • Fresh raspberries
  • Coconut chips


  1. Mix all the dry ingredients together in a large bowl.
  2. Grab a second bowl and whisk all the wet ingredients together. Pour the mixture into a lightly greased tin that's also dusted with coconut flour.
  3. Bake in a pre-heated oven, 375 degrees, for about 30-35 minutes or until lightly browned on top and firm to the touch. There may be a few cracks on the top - don't worry about that! Allow the cake to cool in the tin for 20 minutes.
  4. Turn the cake out carefully onto a flat surface. Allow to cool for a further 30 minutes before decorating.
  5. Spread a layer of raspberry jam over the top of the cake.
  6. Make the coconut cream topping by opening a refrigerated can of coconut milk and scooping out the solid coconut 'fat' into a bowl. Add a tablespoon of the coconut liquid that has settled at the bottom of the tin then discard the rest of the liquid. Add 2 tbsp icing sugar and a 1/4 tsp vanilla bean paste to the coconut fat. Combine well to form your coconut 'cream'. Place the cream in a piping bag and start to decorate the top of the cake. I just created little mounds of cream over the top of the cake.
  7. Garnish with fresh raspberries and toasted coconut chips. Serve and enjoy!