Toasted Vanilla Bean Raspberry Cakes with Almond and Coconut

These cakes, what is that flavour?? It’s kind of fruity, fragrant and warm, must be some kind of magic in there.

Toasted Vanilla Bean Raspberry Cakes with coconut and almond from Izy Hossack – Top With Cinnamon on Vimeo.

Vanilla? It’s just the vanilla?

Well, a whole vanilla bean, cut up, lightly toasted and then ground up.

Man have I been missing out. Did you know vanilla could ever taste this good? I sure didn’t, I barely even notice it most of the time.

The perfect balance of earthy, autumnal flavours and fruity, tangy flavours are within these beauties. (FYI addictive cake batter alert).

Raspberries, coconut, almond and yogurt. Toasted vanilla.

It’s fricking delightful.


-To find out how to toast the vanilla bean, read this post. (don’t worry, it only takes 5 minutes to do it)

-To toast the coconut and ground almonds, pour into a small skillet and stir constantly over a medium heat until just turning golden and fragrant. Transfer to a bowl immediately.

Toasted Vanilla Bean Raspberry Cakes with Almond and Coconut

frosting recipe from here

makes 10-11 smallish cakes

1 toasted, ground vanilla bean (or 1 tbsp vanilla extract)
1 cup (200g) sugar
3 tbsp coconut oil
1/2 cup (40g) ground almonds, toasted
1/3 cup (30g) desiccated coconut, toasted
1/2 cup (125ml) buttermilk (or plain yogurt, or 1/2 cup of milk + 1 tbsp of vinegar)
1/2 tsp salt
1 egg
1 cup (130g) all purpose flour
1 1/2 tsp baking powder
2/3 cup (160ml) frozen raspberries (or other berries)

Yogurt Frosting

1/2 cup greek yogurt
1/4 cup powdered sugar
pinch of toasted, ground vanilla bean (optional)

To make the frosting, combine all the ingredients in a medium jar, screw the lid on tightly and shake to combine, refrigerate it while you make the cakes.

For the cakes; Preheat your oven to 350 degrees F (180 degrees C), and oil a muffin tin well (or you can use paper liners if you want to).

Rub the toasted ground vanilla bean into 1/2 of the sugar (or grind together with a pestle and mortar / food processor). Add to a large bowl with the rest of the sugar, melted coconut oil, toasted ground almonds and toasted coconut, egg, buttermilk and salt. Stir together until well combined. Mix in the flour and baking powder, then gently fold in the frozen raspberries.

Spoon into the greased muffin tin, filling them about 2/3 full, and bake for 20-30 minutes, until golden brown and, when a toothpick is inserted unto the centre of a cake, it comes out clean. Turn the cakes out onto a wire rack and leave to cool.

Once cool, spoon the frosting you made earlier onto the cakes.

13 thoughts on “Toasted Vanilla Bean Raspberry Cakes with Almond and Coconut”

  1. more pac-manny and less 5 oclockish – man i alomst fell off my chair i was laughing so much! I have been craving something coconutty all day! These look great! Stunning photos!

  2. Funny–is the cake and Oreo-eating fiend eating your stuff too? Apparently he’s gone majorly serial. Serious problem. Another serious problem is going to be the (re)appearance of the jeans-shrinking monster after I give this freaking delish recipe a try….le sigh! Guess I’ll have to risk it.

    • Indeed, it is serious! I think he’s pretty widespread actually – most people seem to experience the same strange food disappearances… Ah, yes, when he’s around, I switch to the dress + baggy jumper combo, then can eat allll the cake I want* .

      *for a limited time only.

  3. Your photography is beautiful as always, and I am insanely jealous of your video! How do you make those? It reminds me of the claymation movies that I love — except more exciting because it has to do with cake!

    ps. I love your bracelets 🙂

  4. What a great presentation! Beautiful photography! And I’d love to have a bite of one of those raspberry cakes.

  5. I love these little cakes, perfect size after a big meal. Flavors are dead on. This is the third time I’ve made them and everyone I’ve served them to have really enjoyed them. Even people who do not care for coconut…thank you so much for your time and energy you put in your blog and recipes. This one is a real keeper!

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