Raspberry, Lemon & Coconut Cake - Inspired by Belvoir Cordials

Posted on 30/08/13

We’ve created this delicious coconut cake using the fantastic flavours of Belvoir Raspberry & Lemon cordial to create a sumptuous afternoon treat.


  • 125ml Belvoir Raspberry & Lemon Cordial
  • 125ml water
  • 200g Raspberries (blitzed and sieved to remove the seeds)
  • 250g Desiccated Coconut
  • 300g Golden Caster Sugar
  • 6 Eggs (separated)
  • 4 tablespoons of Sunflower Oil



  • Mix the desiccated coconut and Belvoir cordials (raspberry & lemon) and water together and leave for 15 – 30 minutes until the coconut is soft.



  • Meanwhile grease and line a 9 inch cake tin and pre-heat the oven to 180C.


  • After ten minutes, when the coconut has absorbed the liquid, add the egg yolks, caster sugar and the sunflower oil, mixing thoroughly.


  • Beat the eggs whites in a separate clean bowl until they form stiff peaks.


  • Fold the egg whites gently into the coconut mixture then transfer into the prepared cake tin.




  • Bake for 45 minutes until a skewer comes out clean. Allow to cool then remove from the tin to serve.


  • We served our cake with fresh cream and raspberries, but feel free to experiment!