A piece of cake

Who doesn’t love a piece of cake, especially when it’s a piece of cake to make! This super easy and incredibly light and moist cake is based on the blueberry, almond and coconut cake in Sweet by Yotam Ottolenghi and Helen Goh. I was looking for a quick and easy recipe to make in a hurry for a group of friends coming over for lunch and felt like trying something new. I’m a serial cookery book collector and leafer througher, but rarely follow recipes word for word when I’m cooking. After a late night and lacking in time and inspiration, I stumbled across the recipe and happened to have all the ingredients already - enough said.

I got to this version in a bit of a roundabout way. The original recipe was yummy, and reminded us all of a bakewell tart, even better for me because there was no almond extract. So this led me down a raspberry flavoured path, and since I’m not actually a huge fan of bakewell, but love the combo of tart raspberries and mellow, sweet coconut, I decided to turn it into a raspberry and coconut cake. I still keep the flaked almonds on the top because they look nice, add some texture, and are a nod to the circuitous bakewell association.

Favourable effort to reward ratio, good shelf life (it stays moist as long as it’s taken us to demolish it - admittedly not more than a few days) and so moreish it’ll be gone before you need to worry about whether it’s stale. I took this to a friend’s for dinner - a 6 inch cake, because it was the smallest tin I had to hand. The first thing I got when I walked in was “why have you brought such a massive cake, there are only 3 of us!”. We had a slice before dinner, then another after, and by the time I left, a domestic was starting over the last slice.


Raspberry and coconut cake

Makes 1 23cm round cake


150g desiccated coconut

160g self raising flour

250g golden caster sugar

A pinch of salt

5 large eggs

200g unsalted butter

Zest of 1 lemon and 1 clementine

250-300g fresh raspberries

A small handful of flaked almonds (20-30g)


Preheat the oven to 180C (160C fan)

  1. Grease a 23cm round springform tin and line the bottom and sides with baking parchment

  2. Melt the butter over a low heat and leave to cool. Whilst cooling, add the lemon and orange zest and leave to infuse.

  3. In a mixing bowl, whisk together the coconut, flour, salt and sugar, make sure well combined and even / no lumps.

  4. In another bowl, beat the eggs lightly, then whisk in the melted butter mixture.

  5. Whisk the liquid into the dry ingredients to make a thick batter. Fold in half the raspberries.

  6. Pour the mixture into the prepared tin, then scatter over the rest of the raspberries, then the flaked almonds.

  7. Bake for 45-55 minutes, the cake should just have set / stopped wobbling in the middle, and a skewer inserted should come out clean.

  8. Cool in the tin on a wire rack for half an hour, before removing.