Ingredients
Scale
- 5 large eggs
- 1 cup whole milk
- 6 tablespoons butter
- 2 cups granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 10 ounces frozen raspberries (thawed)
- 1 cup granulated sugar (for glaze)
- 1¼ cup water (divided)
- 2 teaspoons unflavored vegan gelatin powder
- 2 cups desiccated coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, beat eggs and sugar until light. Add melted butter, milk, and vanilla; mix well.
- Combine flour, baking powder, and salt in another bowl. Gradually mix with the wet ingredients until just combined.
- Pour batter into the pan and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely on a rack.
- For the glaze, simmer raspberries with water and sugar until dissolved. Blend in vegan gelatin powder until fully dissolved.
- Cut cooled cake into squares, dip each into the glaze, then roll in desiccated coconut.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 square (approx. 50g)
- Calories: 180
- Sugar: 20g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg