Toasted Coconut and Blackberry Cake
- Aug 14
- 1 min read
With four layers of super moist, sweet creamy coconut sponge, velvety coconut buttercream, and sticky tart blackberry jam, this is the perfect cake as we head into autumn. My recipe is egg-free, dairy-free and the best part is it’s super simple to make.
Toasted Coconut and Blackberry Cake
With four layers of super moist, sweet creamy coconut sponge, velvety coconut buttercream, and sticky tart blackberry jam, this is the perfect cake for blackberry season. My recipe is egg-free, dairy-free and the best part is it’s super simple to make.
The cake starts with diary free yogurt and buttermilk for that incredibly tender crumb. Desiccated coconut is folded through balancing the tart, juicy, and sharp punch of the fresh blackberries sandwiched between each layer. Wrapped in velvety smooth coconut frosting and covered with toasted coconut to adding a slight crunch and a nutty, and slightly smoky flavour to every bite, this cake is perfect for berry season.
