Delicious Coconut Raspberry Cake Without Eggs

The creation of this recipe was based on the ingredients I had in my kitchen. Without going to a store and scouting for specific items, I was able to prepare a very delicious coconut raspberry cake! Additionally, since I did not have eggs at home, this cake does not contain eggs.

Ingredients:

- 1.8 cups wheat flour

- 2 tbsp. unsalted butter, softened

- 3 tbsp. coconut oil, melted

- 4 tbsp. sour cream

- 1 cup brown sugar

- 2 tsp. baking soda

- 1 cup raspberry preserve (optional)

- coconut nibs

Directions:

1. In a medium bowl mix together the butter, coconut oil, sour cream, sugar and baking soda.

2. Add the flour to the bowl and stir the mixture until it is smooth and creamy.

3. Place the bowl into the refrigerator for 30 minutes.

4. Heat the oven to 170 C (350 F). Lightly butter the pan you will use for baking

5. Spoon the mixture into the pan and spread evenly.

6. Pour or spread (depends on consistency) the raspberry over the mixture.

7. Pour the rest of the mixture on top on the preserve evenly.

8. Sprinkle coconut nibs on top of the cake.

9. Bake for 30 minutes.

10. Serve warm or allow to cool for about 20 minutes until slightly thickened.

Enjoy Your Yummy Creation!