Raspberry and Coconut Cake by ‘Seasoned’ Cookery School

Seasoned Cookery School have created this delicious coconut cake using the flavours of Belvoir Raspberry & Lemon cordial to create a sumptuous afternoon treat.  Even better still, it’s gluten and dairy free.

Serves 0 Prep time Bake time
Raspberry and Coconut Cake by ‘Seasoned’ Cookery School


  • 125ml Belvoir raspberry & lemon Cordial
  • 125ml water
  • 200g Raspberries (blitzed and seived to remove the seeds)
  • 250g Desiccated Coconut
  • 300g Golden Caster Sugar
  • 6 Eggs (separated)
  • 4 tablespoons of Sunflower Oil


  1. Mix the desiccated coconut and Belvoir raspberry & lemon cordial and water together and leave for 15 – 30 minutes until the coconut is soft.
  2. Meanwhile grease and line a 9 inch cake tin and pre-heat the oven to 180C.
  3. After ten minutes, when the coconut has absorbed the liquid, add the egg yolks, caster sugar and the sunflower oil, mixing thoroughly.
  4. Beat the eggs whites in a separate clean bowl until they form stiff peaks.
  5. Fold the egg whites gently into the coconut mixture then transfer into the prepared cake tin.
  6. Bake for 45 minutes until a skewer comes out clean. Allow to cool then remove from the tin to serve.
  7. We served our cake with fresh cream and raspberries, but feel free to experiment!

There is a step by step recipe on the Seasoned Cookery School website – visit www.seasonedcourses.com for more information. Seasoned Cookery School also run baking courses with 2012 BBC Great British Bake Off contestant Brendan Lynch, so if you fancy a treat for yourself, or a present for a friend do get in touch with them!

Happy Baking!