If you are looking for a gluten-free treat, look no further. This Gluten-Free Lemon Raspberry Coconut Cake is moist and lightly sweetened by desiccated coconut and is bursting with flavors from lemon and tart and sweet taste from fresh raspberry.
Lemon and raspberry are a perfect combination in a cake. Juicy fresh sweet raspberry pairs well with the lemon flavours. Add to it coconut and you have the best cake you can ever have.
This lemon raspberry coconut cake has that fruit burst from fresh raspberries. The cake is not overly sweet and can be enjoyed for breakfast or as a tea-time cake with a cuppa. And if you are looking for a treat, enjoy it with a dollop of fresh cream or ice cream.
I do not like to frost my cakes when I make them just like that. However, one can frost this cake with fresh lemon buttercream or make a lemon sugar drizzle and soak the cake with it.
Ingredients and substitutions in the cake
Flour – I have used gluten-free flour mix which I made it at home using a combination of flours. See the Recipe notes below for the ratio. One can use shop-bought gluten-free mix and use too. I have not tried this recipe with regular plain or all-purpose flour, however, I think it will definitely work.
Desiccated coconut – Another main ingredient, adds taste and pairs well with lemon and raspberries in cakes.
Sugar – I have used castor sugar at times as well as dark brown sugar. Both go well. If you are using granulated sugar or demera sugar, grind it to finely and use it.
Fresh raspberries are used here. It can be substituted with any berries. Frozen raspberries should work as well, but they might release water while baking.
Fresh yogurt is used instead of milk or water. I am using my homemade yogurt. One can use coconut yogurt or plant-based yogurt too.
Eggs are used to bind everything and baking powder is the leavening agent. Xanthum gum is used for binding the cake together. A necessary ingredient in gluten-free baking.
Butter is used as the necessary fat. Lemon juice, lemon zest, and vanilla extract are used for flavorings.
Few more GlutenFree cakes on my blog
Lemon Raspberry Coconut Cake
- 280 grams – 1.5 Cup Gluten-Free Flour mix – See notes for my gluten-free flour mix
- 60 grams – ½ Cup Desiccated coconut
- 150 grams – ¾ cup Castor Sugar or dark brown sugar If using granulated sugar, grind it to finely and use.
- Zest of 2 lemons
- 1 teaspoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 2 Large Eggs
- 125 grams Butter – Softened
- 120 grams of Yogurt/Curd
- 2 teaspoon Baking powder Do check for gluten-free
- ½ teaspoon Xanthum gum
- 200 grams of Fresh Raspberries
- Grease or line a loaf tin with butter or parchment paper.
- Preheat the oven to 180 degrees C or to 356 degrees F
- In a large bowl, sift in the gluten-free flour mix.280 grams – 1.5 Cup Gluten-Free Flour mix – See notes for my gluten-free flour mix
- Add desiccated coconut60 grams – ½ Cup Desiccated coconut
- Sift the Xanthum gum, baking powder and keep it aside.2 teaspoon Baking powder, ½ teaspoon Xanthum gum
Coating of Raspberries.
- Rinse the raspberries and let them stand in a colander or a sieve to remove any excess water.200 grams of Fresh Raspberries
- Lightly with a kitchen towel pat it dry.
- Keep aside 5-6 raspberries, for the topping.
- In a bowl add the raspberries and a tablespoon of flour.
- Coat the raspberries with the flour. This helps in raspberries not sinking in the batter.
Preparing the cake batter
- In a bowl add in the softened butter.125 grams Butter – Softened
- Add in the sugar and whisk until light and fluffy. (around 2-3 minutes)150 grams – ¾ cup Castor Sugar or dark brown sugar
- Now add the eggs one at a time and whisk again.2 Large Eggs
- Add in the vanilla extract, lemon juice, and lemon zest and mix.Zest of 2 lemons, 1 teaspoon Vanilla Extract, 1 teaspoon Lemon Juice
- Now add one-third of the dry ingredients and fold it in the wet mixture.
- Then add half of the yogurt and fold again.120 grams of Yogurt/Curd
- Repeat the above steps finishing with the dry ingredients.
- Adding cake batter to the pan
- Add one-third or half of the mixture to the cake pan.
- Spread it uniformly.
- Layer the cake with coated raspberries.
- Repeat the above steps finishing off with the cake batter.
- Line the top with the undusted raspberries.
Baking of the cake
- Bake in a preheated oven for 55-60 minutes or until a toothpick inserted comes out clean.
- Once done remove the cake and let it cool down in the loaf tin for 15-20 minutes.
- After 15-20 minutes run a knife or spatula along the edges to loosen the cake.
- Remove it and cool it on a wire rack.
- Cool it completely before cutting.
- Gluten-Free flour mix – (I make my own mix, however, one can use a pre-mix)
- 325 grams of White Rice Flour
- 100 grams of Potato Starch
- 110 grams Cornflour
- 120 grams Tapioca Flour
- Standard US-size cups are used. (1 cup = 237 ml, 1 teaspoon = 5 ml)
- Changing the size or the type of pan changes the baking time.
- All ovens are different. Keep an eye after 40-45 minutes of baking.
- If the loaf starts turning too much brown on the top, lightly cover it with parchment paper.
- The cake has less sugar. The cake gets more flavor and sweetness after a couple of hours. If you like more sugar or a very sweet cake increase the sugar content by 50-75 grams
Sharing this with
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