2 cups/ 300g dates
2 cups Australia’s Own Organic Coconut Milk
2 tsp vanilla extract
½ cup melted coconut oil ⁠
1 cup desiccated coconut ⁠
2 cups almond meal
1/2 cup ground flaxseed⁠
1 cup raw cacao powder
2 tsp baking powder

⁠Coconut frosting
1 cup desiccated coconut ⁠
3 tbsp coconut butter
2 tbsp maple syrup
¼ cup Australia’s Own Organic Coconut Milk, plus more if needed


1. Preheat oven to 160°C fan-forced and line a round cake tin with baking paper.⁠

2. Combine dates and coconut milk into a saucepan and heat over a low-medium heat. Cook for 3 minutes to soften the dates

3. In a bowl combine coconut, almond meal, flaxseed, cacao powder and baking powder

4. Blend dates in a blender with vanilla extract and coconut oil.

5. Pour over date mixture over dry ingredients and stir to combine ⁠

6. Spoon into a prepared baking tin and smooth out the top

7. Bake for 45-50 minutes or until a tooth pick comes out clean

8. To make frosting; mix everything in a bowl to form a thick paste. Add more coconut milk for a thinner consistency.

Once the cake is cool spread over frosting and top with raspberries