Coconutty Apricot Cake with Raspberry Sauce

This cake was soft and moist and full of sweet coconut flavor, beautifully counterbalanced by the tart raspberry sauce made with only two ingredients: frozen berries and agave syrup.


This cake was especially good right after baking, steeped in the raspberry sauce, but went well on its own with a cup of tea on the next day as well.

Wet Mix:

  • 4 dl coconut milk (one can)
  • 2 dl sugar
  • 2 teaspoons vanilla sugar
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons Grand Marnier liqueur

Dry Mix:

  • 3 and 1/2 dl wheat flour
  • 1/2 dl potato starch
  • 3 tablespoons desiccated coconut
  • 2 teaspoons baking powder
  • 1/4 teaspoon apple cider vinegar
  • pinch of turmeric (for color)
  • pinch of salt

Also Needed:

  • 2 dl cubed apricots (from a can)
  • margarine and desiccated coconut for the cake pan

First, I preheated the oven to 175 degrees Celsius, and took the raspberries out of the freezer.

Then I poured the sugar and the coconut milk in the bowl, and let the sugar melt while I greased the cake pan and covered it with desiccated coconut.


I mixed the dry mix in another bowl, cubed the apricots, and added the rest of the wet mix ingredients in the coconut milk bowl. Now, I combined the wet with the dry mix and stirred until the batter was relatively smooth, added the apricots, and poured the batter in the prepared cake pan. I baked the cake for approximately one hour, until a toothpick inserted came out clean.

Raspberry Sauce:

  • 2 and 1/2 dl frozen raspberries, thawed
  • 1 tablespoon agave syrup

I pressed the raspberries through a fine sieve with the help of a table spoon until only the seeds remained in the sieve. Then I mixed in the agave syrup and refrigerated the sauce until the cake had cooled down a bit. There was just enough sauce to drown two big slices of the cake. Fresh raspberries would probably make an even more delicious sauce, but we are months away from those!