The Caker - Coconut and Raspberry Cake Mix
This mix 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 dairy-free milk, vegan butter (or oil) and raspberries!
INSIDE YOU'LL FIND
Coconut Cake Mix
-Macaroon-cut coconut blended with ancient grain spelt flour, blanched ground almonds, cane sugar, baking powder, ground vanilla bean and a pinch of salt
Coconut Glaze Mix
-Macaroon-cut coconut blended with double-milled icing sugar and ground vanilla bean
-Pure freeze-dried raspberries
Non-stick Cake Tin Liner
-For an 8 inch (or 20cm) cake tin - so there’s no need for greasing!
ALL YOU'LL NEED
-295ml or just over a cup of regular or any dairy-free milk
Vegan Butter or light-flavoured oil
-115g of butter or ½ a cup of coconut or rice bran oil
-120g or about a cup of fresh or frozen raspberries
8 Inch (20cm) Cake tin
-This mix will also make 9 - 12 cupcakes
Country of Origin: New Zealand