Raw coconut, lime and blueberry cake

Time for a new cake recipe. This time it is for a raw coconut, blueberry lime cake. It is a fairly simple recipe with mostly coconut ingredients, really.

The ready cake.

Ingredients you need

Note: Makes a 9-10 cm cake.


  • Blueberries, about 2 tbsp
  • 3 tbsp coconut butter


  • 1 dl desiccated coconut
  • 1 dl coconut flakes
  • 2 tbsp coconut cream (the non-watery part from the non-mixed cream
  • zest and juice from 1 lime
  • 1 tbsp honey
  • 2,5 tbsp extra virgin coconut oil


  • chia seeds
  • cacao nibs
  • raspberries
The ingredients for the cake. The crust to the left and the filling to the right.

Making the cake

  1. Start by mashing the coconut butter and the blueberries with a fork in a suitable bowl. The mix should be quite easy to handle as the coconut butter is warm.
  2. Take a cake dish, line it with baking paper to avoid the crust sticking to the walls and press the crust out in the dish to form the crust.
  3. Put the crust in the fridge to let it settle and stiffen.
  4. Use a mixer to blend the ingredients to the filling until they have a smooth and even texture.
  5. Take out the now firm crust from the fridge and add the filling.
  6. Place back in the fridge and allow it to firm before serving.
  7. Top with raspberries, cacao nibs and chia seeds.
The cake with topping and ready to be served.

Tip: If you don’t eat all of it at once it is perfect to store the leftovers in the fridge. Just remember to take it out a few minutes before serving so that it is possible to cut through it to create pieces.

Serve and enjoy!

Happy baking,

Cecilia & Magnus


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