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Photo of Berry and coconut cake by WW

Berry and coconut cake

PersonalPoints™ per serving
Total Time
1 hr 45 min
20 min
1 hr 25 min
When you're entertaining, a simple coconut cake studded with juicy berries is a real crowd pleaser.


White self-raising flour

1¾ cup(s), (260g)

Caster sugar

1 cup(s), (220g)

Shredded or desiccated coconut

1 cup(s), (80g)

Reduced fat oil spread

100 g, melted


3 medium, lightly beaten

Skim milk

½ cup(s), (125ml)

Vanilla bean extract

1 tsp

Frozen berries

200 g


2 tsp

Icing sugar

1 tsp, to serve


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 19cm square cake tin with oil and line base and sides with baking paper.
  2. Combine the flour, sugar and coconut in a medium bowl. Stir in the melted spread, eggs, milk and vanilla. Place the berries in a medium bowl. Add the cornflour and toss to coat the berries.
  3. Spread half the cake mixture into the prepared tin. Sprinkle with half the berries. Spread remaining cake mixture over the berries. Top with the remaining berries. Bake for 1 hour 25 minutes or until cooked when tested with a skewer. Stand cake in tin for 5 minutes before turning out onto a wire rack to cool. Serve cake cut into squares and dusted with icing sugar.