Serves: 10-12





200g self-raising flour

200g caster sugar

180g coconut oil

4 eggs

1 tsp vanilla extract

2 tbsp Pressed coconut water



150g raspberry jam


Option 1: whipped cream

200ml double cream


Option 2: buttercream

100g butter, room temperature

150g icing sugar





  1. Preheat oven to 160. Line a square baking tin with parchment paper.
  2. Melt the coconut oil and allow to cool slightly.
  3. Add all of the sponge ingredients to a mixer or bowl and mix until smooth.
  4. Pour the batter into the pan and spread evenly.
  5. Bake for 30-40 minutes, until golden and springing back to the touch.
  6. Remove from the tin and allow to cool completely.
  7. Once cool, slice in half sideways (making two thinner cakes).
  8. Either whip the cream until stiff, or beat the butter and icing sugar together until creamy for the buttercream.
  9. Spread the cream/buttercream over the bottom slice of the cake.
  10. Spread the jam on top.
  11. Place the top cake on top and slice into even fingers.
  12. Dust with icing sugar if desired and serve.