Coconut Raspberry Cake Mix | The Caker
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This is our most popular cake mix. It is makes a beautiful moist coconut cake, which is perfectly complimented by tart raspberries. It also comes with a coconut glaze (which is lovely with some lemon zest) and our very famous freeze-dried raspberries for decoration.

Just add milk, butter (or oil) and raspberries!

Download the recipe card here. 

TIPS & TRICKS

 ♥ Best served with some berry coulis!

 ♥ This cake also works well with mango instead of raspberries, and some added lime juice. Simply add 200g of fresh or tinned mango and 1 tbsp of lime juice in the cake (in the place of 1 tbsp of milk).

 ♥ If you want to make cupcakes from your Coconut Raspberry mix follow these tips:

 ♥ just use 3 raspberries per cupcake

 bake for approximately 30 minutes (slightly less than if you are making a whole cake)

Please remember friends, getting to know your oven is one of the keys to successful baking. Every oven is different, so you may need to bake your cake or cupcakes for a shorter or longer time than stated. Your oven may cook more from the bottom or the top, or be hotter on the left or the right side. Get to know the sweet spot!

 ♥ If you want to make a larger cake, you can use two Coconut Raspberry cake mixes - just make sure you bake each in a separate tin and make your cake a double-layer cake. If you combine two batters in one tin, it will be a challenge to cook the cake the whole way through. A double-layer cake would be lovely with raspberry jam between the layers!

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