Raspberry and Coconut Celebration Cake
Prep time: 
Cook time: 
Total time: 
Serves: 20 cm cake
  • 2 tins (480 grams) or 3 cups of cooked butter (also known as lima) beans or cannellini beans, drained
  • ⅓ cup macadamia or extra virgin olive oil
  • 1 cup brown sugar
  • 2 teaspoons pure vanilla essence
  • 4 eggs
  • 3 teaspoons baking powder
  • 1⅓ cups desiccated coconut
  • Tofu icing
  • 300 grams silken firm tofu
  • 1 tablespoon coconut flour
  • 1-2 tablespoons maple syrup
  • 2 teaspoons vanilla essence
  • raspberry chia jam (recipe on my site) or other raspberry jam
  • 1-2 punnets fresh raspberries
  • shredded coconut, for decorating
  1. Heat oven to 165 degrees, then lightly oil and line the base of 2 x 20cm (8 inch) round cake tins with baking paper
  2. Place beans in the bowl of a food processor along with the oil, sugar and vanilla
  3. Blend until the beans are completely smooth and other ingredients well incorporated (this may take a few minutes, but only took about 30 seconds in my thermomix, speed 5)
  4. Scrape down the sides of the bowl as necessary
  5. Add the eggs, baking powder and desiccated coconut and blend until combined
  6. Divide the batter evenly between the two pans and bake in the preheated oven for 30-35 minutes or until when pressed gently on the top, the cake springs back (or until a tooth pick inserted in the centre comes out clean!)
  7. Allow to cool completely before decorating.
  8. While the cake is cooking, make the 'icing'
  9. Place tofu, coconut flour, maple syrup and vanilla in a food processor and blend until smooth.
  10. Store in the fridge until ready to use.
  11. To assemble:
  12. Using a long knife, cut cakes in half horizontally
  13. Spread the bottom half with jam, and place the top back on
  14. Place one cake on the serving plate or cake stand and cover the top with ¼ of the tofu icing and sprinkle with raspberries (if using 2 punnets)
  15. Place the other cake on top, then cover entire cake with tofu icing
  16. Sprinkle with shredded coconut and decorate the top with remaining raspberries.
  17. Note: Cake is fine to leave out of the fridge for up to 1 hour and best served at room temperature
  18. Enjoy :)
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/12/23/raspberry-and-coconut-celebration-cake/