Coconut and Raspberry Cake – Refined Sugar Free

A simple but absolutely delicious lower (diabetic) carb count coconut and raspberry cake with a tasty layer of homemade sugar-free jam. This fluffy coconut cake has it all: sharp, sweet, moist, gluten and refined sugar-free and full of raspberry jammy loveliness! 

closeup of a slice of coconut raspberry cake on a plate

This coconut raspberry cake combines all the things I love in one cake. It uses a combination of almond flour and coconut flour for a naturally gluten-free cake base, keeping things light and airy. Coconut cream adds richness and moisture, while xylitol provides a touch of sweetness without impacting blood sugar levels. Fresh raspberries are the star of the show, both in the cake batter and the easy homemade and sugar free jam, adding a contrasting burst of tartness.

This coconut layer cake is surprisingly easy to make, requiring no fancy equipment. It’s perfect for any occasion, from a casual afternoon tea to a special celebration.

I wish I could claim this beauty as my creation but I can’t. This coconut raspberry cake was inspired by the wonderful Beth Edwards, a Type 1 Diabetes Nutritionist.

Type I Diabetes Nutritionist Services

Maintaining healthy blood glucose levels is key to managing all diabetes. Part of that comes down to the foods we eat and a registered dietician and nutritionist can help you with this. However, some specialists like Beth can look at the whole picture regarding diabetes management and food.

You can learn more about Beth’s invaluable dietary services via her website or follow her on Instagram.

So How do type 1 diabetes nutritionist services and cake fit together I hear you ask?

Beth shared a coconut raspberry cake recipe via her brilliant newsletter, and I had to try it. Now I hold my hands up I did make a couple of alterations to Beth’s original recipe, not that it needed it, but because I just can’t seem to leave them alone!

Harnessing the Power of Coconut

This recipe is now a coconut and raspberry layer cake, that is refined sugar-free with a delicious layer of sugar-free raspberry jam.

However, Coconut is the secret weapon in this moist coconut cake recipe, which is used in two ways:

  • Coconut cream forms the base of the cake batter, lending a subtle sweetness and incredible moistness. It’s naturally dairy-free, making it great for those with lactose sensitivities.
  • Coconut flour: A small amount of coconut flour adds a touch of texture and helps bind the ingredients together.

For a touch of extra coconut flavour, sprinkle some toasted coconut flakes on top of the finished cake for a delightful textural contrast.

Whole coconut raspberry cake on a plate

Sweetening Your Diabetic Bakes with Xylitol!

This coconut raspberry cake uses xylitol, a fantastic option for diabetic baking. Here’s why I love it:

  • 1:1 Sugar Substitute: No conversion needed, use it just like regular sugar!
  • Low Glycemic Index: Minimal impact on blood sugar levels.
  • Neutral Taste: No aftertaste or weird sweetness.

For those who prefer a different option, erythritol is another 1:1 sugar replacement with minimal blood sugar impact. However, it can sometimes alter the taste of your dish.

You can find a list of my recommended products that I use on my shop page!

No matter your choice, remember:

  • Conversion might be needed: Check the sweetener’s website for conversion information if using something other than xylitol or erythritol.
  • Explore further: Want to delve deeper into sweeteners and diabetes? Check out this helpful post

Sugar Substitutes and Diabetes Management

The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management

However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!

Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.

slice of coconut raspberry cake on a plate with some of it on a fork

What you will need to make Raspberry Coconut Cake

Almond flour/ground almonds

  • These are gluten-free, add a lovely nutty flavour and are a great diabetic carb count free option
  • This flour adds a lovely nutty flavour and is a great no-carb-count option for cakes and bakes
  • Read more about using almond flour in this article! And You can find a list of my recommended products that I use on my shop page!

Coconut Flour

  • Another great gluten-free flour alternative and no carb-count option
  • You can find a list of my recommended products that I use on my shop page!

Baking powder

  • I use Gluten-free
  • Essential for adding air and lightness to your bakes

Bicarbonate of soda

  • An alkali that is used for extra to raise in a fruity cake

Xylitol

  • A nutritive-based sweetener with a low glycaemic index
  • You can find a list of my recommended products that I use on my shop page!
  • Use any sweetener you prefer, however, read more here, as not all sugar replacements are a 1:1 substitute.
  • see notes above on baking with sweeteners

Coconut cream

  • This is used instead of butter as the fat content of the cake.
  • It helps to make this cake super moist

Eggs

  • A key component to any bake and should be free-range

Fresh raspberries

  • A good source of fibre and vitamin C

For the Sugar Free Jam you will need

  • Raspberries
  • Xylitol

Easy sugar free raspberry jam for diabetics on a spoon
REFINED SUGAR-FREE JAM RECIPE

Equipment Needed

Spatula / Mixing spoon

Measuring Spoon

Mixing Bowl

Weighing Scales

2 x 20cm / 8-inch cake pans

Electric Whisk or Stand Mixer

Cooling Rack

Small Saucepean

How to make the perfect Coconut and Raspberry Cake

This cake is very easy to make and can be made by hand. However, I prefer to use a stand mixer to help get the batter as light and fluffy as possible.

Step 1

Stary by preheating the oven to 180 C/160 C Fan. Grease and line the base of 2 x 20cm/8 inch springform cake pans with parchment paper.

Step 2

Mix the dry ingredients –  In a large mixing bowl, mix together the almond flour, coconut flour, baking powder, and baking soda. Set aside

Step 3

Cream the wet ingredients –  In a separate bowl, using a hand mixer or stand mixer, cream together the coconut milk and xylitol until light and fluffy. Then whisk in the eggs one at a time.

Step 4

Combine the wet and dry ingredients – Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to form a soft cake batter. Don’t overmix!

Step 5

Gently fold in the raspberries – Using a rubber spatula, gently fold in the fresh raspberries, taking care not to crush them.

Step 6

Divide the batter between the prepared pans – I find weighing each tin helps me to get this accurate. Place the tins in the oven and cook for 35 – 40 minutes, but I would start testing them after 30 minutes. A toothpick inserted into the centre should come out clean when the cakes are cooked. 

Step 7

Let the cakes cool completely on a cooling rack before assembling

Step 8

While the cakes cool, make the raspberry jam –  In a small saucepan, combine the raspberries,  2 tbsps of water (omit if you are using frozen fruit)  and xylitol. allow to boil then turn the to a medium heat, stirring occasionally, until the mixture thickens and becomes jammy, about 10-15 minutes. Remove from heat and let cool slightly.

You can view the full recipe on how to make the best sugar free jam here.

Step 9

Finally, Assemble the cake – Once the cakes are cool, place one layer on a cake plate or serving stand. Spread a thick layer of the cooled raspberry jam over the top. Top with the second layer of cake.

slice of Whole coconut raspberry cake resting on top of the cake

Finishing Touches: Here, you can keep it simple and dust the top of the cake with powdered xylitol for a touch of sweetness or shredded coconut for a little extra texture. Or, for a more decadent finish, whip up some double cream and sprinkle with fresh raspberries.

Tips for a perfect cake

  • Make sure all your ingredients are at room temperature. This will ensure even mixing and a smooth batter.
  • Don’t overmix the batter! Once the dry ingredients are just incorporated, stop mixing. Overmixing can lead to a tough cake.
  • Use fresh raspberries for the best flavour.
  • Let the cakes cool completely before assembling or frosting for a special occasion. This will prevent the jam or frosting from melting and seeping into the cake.

Frequently Asked Questions

These tips and substitutions below mean you can easily adapt this recipe to fit your dietary needs and preferences. 

  • What if I don’t have coconut flour? You can omit the coconut flour altogether, but the cake may be slightly less dense. Just replace the coconut flour with almond flour.
  • How can I store this cake? The cake can be stored at room temperature in an airtight container for up to 3-4 days. Alternatively, you can wrap the cooled coconut cake layers tightly in plastic wrap and freeze them for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Can I make this cake into cupcakes? Absolutely! Divide the batter evenly among 12 cupcake liners and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean
  • This recipe calls for fresh raspberries. Can I use frozen ones? Yes, frozen raspberries can be used in both the cake batter and the jam. Do not thaw them beforehand, as this will make them mushy. Simply fold them frozen into the batter or add them directly to the saucepan for the jam

Diabetes Note

This low-carb cake is not only gluten free but is totally diabetc friendly as well. At only 2g of countable carbs its a great option for helping to keep blood sugars stable. With the use of almond and coconut flour along with sugar alternatives and teh healthy fat in the coconut cream all work together to reduce the overall carb count and prevent drastic gucose spikes!

Carb Counting

The overall carb count for a serving of this raspberry and coconut cake is based on the ingredients we would count (raspberries and jam):

250g of Fresh Raspberries= 11.5g of carbs

180g of Sugar Free Jam = 10.3g of carbs

Now add all the carbs together – 11.5 +10.3 = 21.8g

Finally divide this by the serving size, 10 – 22/10 = 2g of carbs per slice

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Coconut and Raspberry Jam Cake

Coconut and Raspberry Jam Cake

A simply delicious gluten free and low (diabetic) carb count coconut and raspberry cake, with a tasty layer of homemade sugar-free jam.

Course: Sweet TreatsCuisine: BritishDifficulty: Easy
4.7 from 3 votes
Servings

10

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 
Cook Mode

Keep the screen of your device on

Ingredients

  • 250 g almond flour

  • 75 g coconut flour

  • 2 tsps baking powder

  • 1/2 tsp bicarbonate soda

  • 250 ml coconut cream

  • 150 g xylitol

  • 4 large eggs

  • 250 g fresh raspberries

  • For the Raspberry and Rhubarb Jam
  • 200 g fresh or frozen raspberries

  • 2 tbsp xylitol

Directions

  • Stary by preheating the oven to 180 C/160 C Fan. Grease and line the base of 2 x 20cm/8 inch springform cake pans with parchment paper.
  • In a large mixing bowl, mix the almond flour, coconut flour, baking powder, and baking soda. Set aside
  • In a separate bowl, using a hand mixer or stand mixer, cream together the coconut milk and xylitol until light and fluffy. Then whisk in the eggs one at a time.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to form a soft cake batter. Don’t overmix!
  • Using a rubber spatula, gently fold in the fresh raspberries, taking care not to crush them.
  • Divide the batter between the prepared pans.  I find weighing each tin helps me to get this accurate.
  • Place the tins in the oven and cook for 35 – 40 minutes, but I would start testing them after 30 minutes. A toothpick inserted into the centre should come out clean when the cakes are cooked. 
  • Let the cakes cool completely on a cooling rack before assembling
  • For the Jam
  • While the cakes cool, make the raspberry jam –  In a small saucepan, combine the raspberries,  2 tbsps of water (omit if you are using frozen fruit)  and xylitol. allow to boil vigorously for 10 minutes.
  • Turn down to a medium heat, stirring occasionally, until the mixture thickens and becomes jammy, about 10-15 minutes. Stir regularly so that the fruit doesn’t burn.
  • Remove the jam from the heat and let it cool.
  • Assembly
  • Once the cakes are cool, place one layer on a cake plate or serving stand. Spread a thick layer of the cooled raspberry jam over the top. Top with the second layer of cake.

Tips and Notes

  • Make sure all your ingredients are at room temperature. This will ensure even mixing and a smooth batter.
  • The cake can be stored at room te
  • Diabetes note – This low-carb cake is not only gluten free but is totally diabetic friendly as well. At only 2g of countable carbs it’s a great option for helping to keep blood sugars stable. See above for Carb Counting info.
Michelle Rorke avatar

AUTHOR

2 responses to “Coconut and Raspberry Cake – Refined Sugar Free”

  1. Lee avatar

    I thought the cake was quite good but the recipe wasn’t finished. Nothing about what to do to assemble the cake, or how to tell if it’s done (just to watch and make sure you don’t overcook.) Do you need to cool the cake and the jam? I did but it would help to have all this here. But the taste is good.

    1. Michelle Rorke avatar

      Hi Lee. You are absoulutly correct and appreciate you pointing this out. I have updated the recipe and article to include more information. I am glad that you enjoyed the cake! Michelle

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