Raspberry and Coconut Cake

A super tasty raspberry and coconut cake that has it all; sharp, sweet, gluten and refined sugar-free. It’s sure to become a cake you keep coming back to!

whole raspberry and coconut cake with a  pot of rhubarb and raspberry jam on the side.

This raspberry and coconut cake wonder is gluten and refined sugar-free, full of fresh, sharp raspberries which are beautifully complemented by the creamy coconut. It also boasts an extra layer of refined sugar-free rhubarb and raspberry jam for an extra fruity punch.

So I wish I could claim this beauty as my own creation but I can’t. This raspberry and coconut and cake is all thanks to the wonderful Beth Edwards. Beth is a T1 Diabetes Nutritionist and shared this recipe via her brilliant newsletter the spoonful. You can learn more about Beth’s services or sign up at  https://www.bethedwardsnutrition.com. Also make sure to follow her on Instagram, @bethedwardsnutrition for more brilliant content.

slices of raspberry and coconut cake with the cut cake in the middle on a serving plate

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! This cake is now in 2 halves, had a few quantity changes and switched to using a sugar alternative. The cake is also sandwiched with a delicious layer of refined sugar-free raspberry and rhubarb jam.

I still can’t believe it has taken me so long to make this but it will definitely be featuring heavily in my cake rotation going forward.

Note on sweeteners

In this recipe, I use a white sweetener which could be either xylitol or erythritol. Both are a 1:1 substitute for sugar and work brilliantly in cakes.

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

a close up slice of raspberry and coconut cake with the whole cake in the background

What you will need for the Raspberry and Coconut Cake:

  • Almond flour/ground almonds
    • these are gluten-free, add a lovely nutty flavour and are a great no carb-count option
  • Coconut flour
    • Another great gluten-free flour alternative and no carb-count option
  • Baking powder
    • I use Gluten-free
    • Essential for adding air and lightness into your bakes
  • Bicarbonate of soda
    • an alkali that is used for extra to raise in a fruity cake
  • Sweeteners
    • I used Xylitol but you could also use erythritol
    • see notes above on 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
    • I used fresh but I think defrosted frozen would work just as well

For the Jam:

  • Fresh or frozen raspberries
  • Rhubarb
  • Xylitol or Erythritol

Diabetes Note

This cake is a wonderful low carb-count option coming in at only 3.6g of carbs. Not bad for a slice of cake right! Because of the use of almond and coconut flour along with sugar alternatives, the overall carb count is dramatically reduced.

We have found making some switches to reduce the carb count can help to avoid some of those dreaded blood glucose spikes.

Carb Counting

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

Raspberries= 250g – 12.7g of carbs

Coconut Cream = 250ml – 11.3g of carbs

Homemade Jam = 12g of carbs

Now add all the carbs together – 12.7+11.3+12 = 36g

Finally divide this by the serving size, 10 – 36/10 = 3.6 g of carb per slice

Raspberry and Coconut Cake

This Raspberry and Coconut wonder is gluten and refined sugar-free, full of fresh, sharp raspberries which are beautifully complemented by the creamy coconut.

0 from 0 votes
Course: Sweet TreatsDifficulty: Easy


Prep time


Cooking time


Total time




  • 250 g almond flour

  • 75 g coconut flour

  • 2 tsps baking powder

  • 1/2 tsp bicarbonate soda

  • 250 ml coconut cream

  • 150 g xylitol or erythritol

  • 4 large eggs

  • 250 g fresh raspberries

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

  • 2 sticks rhubarb

  • 2 tbsp xylitol or erythritol


  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of 2 20cm/8in springform cake tins with baking parchment.
  • Mix the flours, baking powder and bicarbonate of soda in a large bowl. 
  • In a separate bowl whisk together the coconut cream, sweetener and eggs.
  • Add the wet ingredients to the dry mixture and stir well until it has all combined.
  • Mix in the raspberries
  • Divide the cake mixture evenly between the cake tins
  • Place in the oven and cook for 40 minutes, but I would start testing after 30 minutes
  • For the Jam
  • Add the fruit, sweetener and 2 tbsps. of water into a pan. Boil vigorously for 10 minutes
  • Mash the fruit to a paste and then continue to cook for a further 20 minutes. Stir regularly so that the fruit doesn’t burn.

Tips and Notes

  • If using frozen raspberries then make sure they are defrosted and weigh them in their defrosted state.
  • Diabetes note – Through trial and error, we have found that sometimes this cake requires a little insulin due to the fruit content however depending on levels other times we haven’t given any insulin at all. However, when considering your carb counting requirements, you know best on deciding what aspects of this recipe to count.

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