Prep time
Cook time
Total time
Serves: 10-12 Slices
  • Cake
  • 100g Coconut Flour (aprox. ⅔ cup)
  • 180g Light Muscovado Sugar
  • 200g Coconut Oil
  • 250g Raglan Coconut Yoghurt
  • 2 Free-range Eggs
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ½ Teaspoon Cinnamon
  • ½ Teaspoon Nutmeg
  • Topping
  • Shredded Coconut
  • Sliced Almonds
  • Zest of a Lemon or Lime (optional)
  1. Flick oven on and preheat to 180 degrees. Completely grease and line a 20cm round spring-form cake tin with baking paper.
  2. In a medium sized saucepan, melt the coconut oil over a low heat.
  3. Once melted, add to the same saucepan the coconut flour, sugar, salt, cinnamon and nutmeg and mix together until it forms a crumby paste like consistency.
  4. Press ⅓ of the mixture firmly into the base of your prepared cake tin.
  5. To the remaining mixture in the saucepan add in the coconut yoghurt, eggs and finally baking soda. Mix together until well combined and smooth.
  6. Pour mixture over top of your crumb base in the cake tin and smoothen out to the edges.
  7. Before the cake goes in the oven, sprinkle the top of cake with shredded coconut and sliced almonds.
  8. Bake for 35-40 minutes or until cake has risen and springs back when touched or skewer comes out clean.
  9. Allow cake to cool completely in its tin before removing it.
  10. Dress with some more coconut shreds or lemon zest (optional).
  11. Don't forget to accompany slices of Coconut Love Cake with more dollops of smooth Raglan Coconut Yoghurt! Heaven.
Recipe by Baker Gatherer at