Coconut Blondie Cake with Raspberries

It's only four days until I am going on holiday and to be frank I can't imagine that in a couple of days I will be sitting on a beach in Zanzibar, eating papaya and mango fresh from the tree. This winter has been a tough one (especially in the country where we had frozen water pipes and a couple of nights with close to 0°C inside). So right now I still cuddle up with my warm water bottle and hot tea at night, and mostly have very winter-y cravings, especially for chocolate cake. 

This blondie cake is something in-between, still very comforting and warming, it also gets a little bit of summer vibes from the coconut and the raspberries. Obviously less seasonal but sometimes you just gotta do what you gotta do, right?


  • 220g white spelt flour
  • 90g desiccated coconut + 1tbsp extra
  • 1tsp baking powder
  • 3-4tbsp coconut butter* 
  • 100g coconut oil
  • 50g soft butter
  • 80ml coconut blossom syrup, agave syrup or sugar to your own taste
  • 3 eggs
  • 1tsp salt or even better 2tbsp light shiro miso paste 
  • 150g white chocolate
  • 100g raspberries, frozen or fresh
  • handful of coconut flakes

*can be found in most organic supermarkets. Or you can easily make it yourself - see the recipe on


1. Using an electric whisk, cream the coconut oil with the soft butter until light and fluffy. Whisk in the syrup. 

2. Add one egg at a time, keep whisking. Then add the coconut butter. 

3. Mix together the desiccated coconut, salt (if you use miso, add it in the next step), flour and baking powder. Gradually add the dry ingredients to the batter whilst whisking. 

4. Roughly chop the chocolate and using a spatula gently fold into the batter. 

5. Grease a 23cm cake tin with butter or coconut oil and sprinkle on some desiccated coconut. 

6. Spread the batter in the cake tin, top with the raspberries, slightly smush them into the batter.

7. Bake for 17min. until golden and a skewer inserted comes out clean (the smaller the cake tin the longer it will need to bake through).

8. Sprinkle on the coconut flakes and bake another 2-3min. until golden brown.