Berry + Coconut Celebration Cake

Celebration Cake Graded D-5930

Today I thought I’d post my lush berry coconut cake that I often make for special occasions such as Christmas and birthdays.  I love the simplicity of this cake and it’s perfect for those on low sugar, gluten free, digestive health diets or primal eating plans. It’s remodelled from the classic Victoria sponge cake that I used to make regularly as a pastry chef back in the day and the simple combination of berries and coconut is just purely delicious. I’ve doubled the recipe to make 2 decent sized cakes that I’ve stacked with my smashed berry + vanilla jam. Now you can choose to just serve this plain and simple or use as a base for Christmas trifles if you wish…However for my celebratory version I’ve lavishly garnished the cake with creamy coconut yoghurt.  In place of the coconut yoghurt you can also use a quality Greek style yoghurt, home made coconut sorbet , creamy coconut or cashew cream, or even simple whipped organic Chantilly cream. Garnish with your favourite berries or fresh cherries and enjoy small delicate slices.

What’s good about them: I’ve used coconut flour mainly to make it gluten free and nut free so it’s kind to sensitive digestive systems. Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours. Raspberries and other berries are high in antioxidants which can help to neutralise free radicals. They also marry perfectly with coconut making them taste amazing. Eggs are high in protein and contain all the essential amino acids needed for growth and repair. I’ve used macadamia nut oil to make this cake, which works really well with baking  - giving it a lovely buttery flavour. The oil is also an anti-inflammatory fat, that is kind to your arteries and can support good health and wellbeing. If you want this cake to be nut free make sure to use a good cold pressed coconut oil, butter or olive oil instead.

This recipe is enough for 1 x  18 cm / 8 inch round cake. Double the recipe if you would like to make 2 cakes and create the recipe in the above picture.

6 organic / free range eggs
1 teaspoon vanilla bean paste
2 tablespoons manuka honey, organic maple syrup or a little stevia to sweeten
1/3 cup (80 ml / 3 fl oz) cold pressed coconut oil or melted butter or macadamia nut oil
1/2 cup ( 70 g / 2  1/2  oz) coconut flour
2 teaspoons gluten free baking powder
1 cup (150 g  / 5  1/4  oz) fresh or frozen raspberries

To garnish: 1 serve smashed berry + vanilla jam your choice of frosting (see below for variations)

Preheat your oven to 160 C / 320 F.
Whip the eggs, vanilla and honey for 10 minutes until light and creamy.
Pour in the oil or butter with the eggs still whipping and mix well.
Add the coconut flour and baking powder and mix until combined.
Fold in the berries.
Spoon the batter into a lined round 18 cm / 8 inch baking tin
Bake for 45 minutes or until cooked through. Test the cake and make sure it is evenly cooked through before removing the tin from the oven. Cool for 30 minutes before lifting out from the tin to completely cool. 1 x 18 cm cake serves 12 people.

Yummy Simple Frosting ideas:

1.  Thick Greek Style yoghurt or coconut yoghurt.

2. For yummy cashew / macadamia nut cream combine 1 cup of raw cashew or macadamia nuts with 1/2 cup of water, coconut milk or orange juice and a little vanilla. Blend in a good high speed blender until smooth and creamy.  Allow to thicken and settle in the fridge before using.

3. To make the vanilla soy cream, combine in a high speed blender like a Vitamix 300 g silken tofu with 2 teaspoons organic maple syrup and 1 teaspoon natural vanilla extract.  Process until smooth and creamy.  For a thicker cream, add 50 – 80 g cashew or macadamia nuts and process until creamy.

4.  For a chocolate cream frosting combine 2 ripe avocados, 1/4 cup cocoa or cacao powder, 1/4 cup honey or organic maple syrup, a pinch of sea salt and 1 teaspoon vanilla bean paste.  Blend in a Vitamix until smooth and creamy.  Add a little splash of water for a smoother and fluffier consistency.

5.  For a creamy cheesecake style frosting, combine 250 g (9oz) soft cream cheese such as quark with a little lemon zest, juice, vanilla  and a little maple syrup or honey to taste. Beat well until combined and creamy.

6. A simple dollop of marscarpone or whipped ricotta or organic cream 7 Make a white chocolate ganache by heating 120 ml coconut cream or quality organic cream in a small pot. Once boiled, remove from the heat.  Add  200 g / 7 oz of quality white chocolate pieces and mix through until it has melted through the cream and look thick and glossy. Allow to cool at room temperature until you have a spreadable consistency. Top with coconut flakes and berries.

Celebration Cake Graded B-5878

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53 Responses to “Berry + Coconut Celebration Cake”
  1. Sara says:

    So exicited to make this!!
    I love your reciepes and make atleast one per week!! x

  2. Jillian says:

    This looks SO amazing. I’m definitely making this while my friend is in town visiting.

    Just to clarify – your icing is simply a coconut yoghurt? You’ve not added anything to it to change consistency / viscosity? Would yoghurt not make the cake soggy?


    • Sally says:

      Not sure about other brands, but CoYo is pretty thick and would make a good topping for relative quick use….. but it might be pretty good soaked in a little 24 hours later too :)

  3. Carolyn says:

    That looks amazing! Just wondering which frosting you used for the cake in the picture? And is it possible to do a coconut cream frosting?

  4. Lena says:

    Thank you so much – beautiful cake, looks divine, cannot wait to try making it.

    You are my role model ;)

    Just a question: what are your thought about using shredded coconut in addition to coconut flour? Would it affect the flavour? How would it change proportions accordingly?

    All the best

  5. Natasha says:

    This looks delicious. Just wondering what brand of manuka honey you use for cooking?


  6. Nicole says:

    Made the Berry & Celebration Cake tonight using maple syrup and macadamia oil. Received rave reviews all round. Will definitely be making it again

  7. Leanne says:

    This looks delicious, Teresa. Are there any substitutions you could recommend for the 6 eggs as my little one is egg free as well as dairy and gluten free.

  8. Margie says:

    I want to make this this weekend but am having difficulty finding coconut flour … can I modify another or what would you suggest? I’m also keen to know how you’ve made the icing/frosting illustrated, it looks divine. Thank you.

  9. Pamela says:

    Can this cake be made without the eggs?

  10. Fiona says:

    Amazing, made this with the quark frosting.. Will be making this again. Thank you :)

  11. Amy says:

    Hi Teresa,

    I am a big fan of yours and I was very excited to make this cake for my husbands birthday today – the ingredients cost a pretty penny and the cake turned out really rubbery – I followed the instructions as you said. Did it really need 6 eggs??? Is there any way to modify this recipe so it is more floury rather than eggy??

    Thank you!!

  12. Valie says:

    Hi Teresa! This looks beautiful! Just asking what frosting you put in the picture shown? Thanks!

  13. Mel says:

    This was a great cake, even my chocolate, sugar loving fiancée thought it was delicious! Best cake I have made from your site :)

  14. Kylie says:

    Where would you get coconut flour from in Sydney? I’m guessing not Coles or Woolworths!

  15. Millie says:

    Great recipe! Do you think it would work well as muffins too?

  16. Milena says:

    Can you use almond meal instead of coconut flour?

  17. Bec says:

    Hi Teresa, my family doesn’t like coconut flour. Can I make this with Almond Meal? If so how much and how many eggs?


    Bec :)

  18. Jodi says:

    Made this cake on Friday and it was beautiful! Everyone who ate it loved it as well. It was especially great because my gluten/soy/almond/pear/melon intolerant flatmate could enjoy it as well. I used a really thick vanilla bean greek yoghurt which was perfect.

    I made the jam as well and so easy! Delicious for morning tea on toast :)

  19. Bianca says:

    This cake looks absolutely delicious! Was curious to now what frosting you used for this picture.. It looks so perfect airy!

  20. Annelise says:

    Hi Teresa! Thank you for this recipe. It is now my go to cakey recipe for totally non gluten non flour cake. I haven’t even made the celebration version with the frosting and raspberries. I made the straight cake and it’s fantastic. I’m not a big cake eater and there’s only my son and myself so when it got a bit stale I sliced it 3cm thick and put it in the health grill, toasted with ricotta for breakfast. Perfect with coffee, yoghurt and berries. I look forward to more coconut flour recipes from you because it’s a tricky flour to experiment with, but worth it. Next time I make this cake I’m thinking cream cheese, lime and coconut frosting…

    Best wishes to you and your family for Christmas. Thanks for all the good work.

    Annelise x

  21. Mariam says:

    I just made this and it’s good! For the time-poor (or lazy) people out there I made it in a blender because I couldn’t be bothered to get my mixer out! My only complaint is that I found it not sweet enough and I even added aome coconut sugar on top of the honey. I’m not icing it I’m gunna serve it with whipped cream (sweetened with honey). Thanks Teresa!

  22. Jackie says:

    I have all the ingredients out to make this cake, but what does “whip” mean… Can I use a handheld electric beater?

  23. Ai Mie says:

    Made this cake over the weekend for my sister’s birthday and the whole family absolutely loved it! I made two cakes and stacked them on top of each other with the smashed berry + vanilla jam which I also made and bought coconut yoghurt in between. Didn’t frost the cake with the yoghurt however served an extra dollop of the yoghurt and the jam on the side along with piece. Thanks so much for the recipe T! My mum is now requesting that I make this again for her birthday in a few months! xx

  24. Jackie says:

    I have all the ingredients out to make this cake, but what does “whip” mean… Can I use a handheld electric beater?

    • Hey Jackie – whip until light and fluffy…either via electric hand held or whipping attachement on a mixer- ie…kitchen aid….basically the eggs need to be light and fluffy like a sponge…:) x

  25. Kristen says:

    I just made the above cake, the eggs where lovely and fluffy until I added the coconut oil, it just collapsed and hence my cake is about 2 cm high, is this correct? Thank you

  26. Julie Hankin says:

    I love your recipes but now one of my sons has developed an egg as well as wheat allergy. Do you have some egg free or maybe just 1 egg per cake variations?

  27. Janaya says:

    I found this recipe yummy but a little too eggy and not sweet enough. I was wondering if this was because I beat the eggs too much in the beginning? I would love to try again with one less egg and a few pureed dates but what should I replace the missing egg with. im not much of a baker :)

    • Janaya says:

      Hi again!
      I made your cake with one less egg, 1tbs more oil 1/4 cup water and no berries and it turned out fantastic without an overall egg taste. thankyou for sharing your awesome recipe

  28. Kate says:

    I made this cake yesterday in a loaf tin and sprinkled with shredded coconut – it was delicious warm out of the oven and cold today. I can’t wait to make it again for my family and try out the jam recipe. Love your website and recipes! Thank you so much!

  29. Kate says:

    I’ve made this cake a couple of times and it’s delicious. I was just wondering if anyone has tried strawberries instead of raspberries.

  30. Annabella says:

    I baked this tonight, my first ever GF cake! We have free range chooks so with 6 eggs it came out a vivid yellow which looks beautiful with the red of the berries, and tasted pretty darn good too. I’d probably just add another tbsp of honey next time, for my sweet tooth. I recently announced to husband that we would be going GF so tonight after taking his first bite of cake he said, “Is this really one of the healthy ones?”. Big hit all round! Thank you :)

  31. Jackie says:

    Hi Teresa,

    How long will this keep and does it have to be kept in the fridge? I’m planning to make this for my 2 year old’s birthday tomorrow. Thank you!

  32. Shona says:

    I baked this today using the ‘no egg’ egg substitute and it turned out delicious. It was more like a slice than a cake and quite dense but the whole family loved the flavour and I will be making this again.

  33. Louise says:

    I have just made this cake as muffins, for the school lunches tomorrow. They look and taste fab!!

  34. Emma says:

    Hi T!
    Just wanted to say that I adore this cake and have made it three times this week for various gatherings! Thankyou for providing such a quick, easy, tasty and more importantly HEALTHY recipe!

  35. Helene says:

    Hi Teresa, I’m planning to make this cake for Christmas Eve and I’m wondering how far in advance I can make it? Thank you and gave a wonderful Christmas!

  36. CharNomlotte says:

    This cake is sooo delicious with mascarpone,maple syrup and lemon juice icing. Mmmmmmmmmm!!!!

  37. Mary says:

    Hi Teresa,
    I would love to make this cake for a confirmation with perhaps a fondant disc with a dove etc on top… Although I am a complete novice with fondant and will have to test it this weekend. Which icing would you recommend I use?

    Thanks in advance – love your work!
    Mary :-)

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