Tuesday, July 3, 2012


4 eggs*
1 1/4 cup sugar
3/4 butter, melted*
1/2 cup coconut oil
3/4 cup coconut milk
1 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
pinch of salt
3 cups raspberries

Preheat oven to 350 and prepare a 9 inch pan.

Whip eggs and sugar.  Add remaining wet ingredients.  Add dry ingredients and mix thoroughly.  Stir in 2 cups of raspberries and pour into prepared pan.  Scatter remaining berries over the top of the batter.

Bake for 50 minutes, or until toothpick comes out clean.  Let cake cool for 10 minutes on a wire rack, then remove from pan for finish cooling.

When serving, top with whipped cream.*

*To make vegan, use Ener G in place of the eggs and use Earth Balance in place of the butter.  In place of whipped cream, make coconut whipped cream with your left over coconut milk.

1 comment:

Sherri said...

Ummmm....yummmy! You truly know how to make the best of those fresh picked raspberries!

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