Layered Coconut Almond Berry Cake

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Layered Coconut Almond Berry Cake Recipe by Cugini Cucina | Minimax

Recipe by Jacqueline Alwill

A beautiful gluten and dairy free COCONUT ALMOND AND BERRY LAYER CAKE to celebrate the season and give a simple but wholesome cake some festive flair. Created by by Nutritionist, Jacqueline Alwill, @brownpapernutrition, Coconut Almond Cake, layered with coconut yoghurt (you can use fresh cream too if you like), strawberries, blueberries, raspberries and drizzled with melted dark chocolate and presented on the beautiful Ecology Green and Pink Gateau Cake Stand which gives this cake the podium it deserves! 

Serves 16-20

Gluten free : Dairy Free (opt) : Vegetarian



8 free range eggs

1 cup extra virgin olive oil

¾ cup maple syrup or honey

2 tbsp vanilla extract

4 tsp baking powder

1 cup arrowroot (tapioca) flour

2 cups blanched almond meal

2 cups desiccated coconut

Cream layers:

750g coconut yoghurt or fresh cream, whipped

3 punnets blueberries

2 punnets strawberries

2 punnets raspberries

100g dark chocolate


  • 01

    Heat oven to 180C (fan forced), grease and line 2x 20cm round (springform) cake tins. 

  • 02

    Add eggs, extra virgin olive oil, maple syrup or honey and vanilla to a large mixing bowl and whisk until creamy, then add baking powder and whisk until smooth.

  • 03

    Add arrowroot flour, almond meal and desiccated coconut and mix.

  • 04

    Pour into prepared cake tins and place in middle of oven to bake for 25-30 minutes or until golden on top and when a skewer inserted into the centre comes out clean. 

  • 05

    Place on a wire rack to cool in the tin for 20 minutes, then take out of the tin, remove the baking paper, and cool completely.

  • 06

    When ready to build into a layer cake, trim the top of each cake to form a flat surface (save those yummy parts for eating later!), then slice through the middle of the cakes to form 4 even cake rounds.

  • 07

    Melt the chocolate.

  • 08

    Place the first round of cake on the Ecology Gateau Cake Stand, add about ¼ of the coconut yoghurt or whipped cream, followed by just under ¼ of the berries (so you have some extra for the top layer) and good drizzle of chocolate. 

  • 09

    Repeat with remaining layers, building some additional berries into the top layer to finish. Serve as is! Store in fridge up to 4 days. 

Gateaux Cake Stand Green/Pink


Brighten up your festivities with the vibrant Gateaux cake stands by Ecology. Each stand showcases a delightful blend of two contrasting sunset hues, which are dramatically accentuated by the light-filtering hollow bases. Finished with broad, striking rims, these Gateaux stands are destined to be the focal points of any table setting.

Christmas Baking Essentials

Minimax has a brilliant collection of Christmas baking tools and accessories this season. From pudding bowls and steamers to chocolate moulds and treat bags. All the trimmings for a delicious homemade Christmas.