Dairy Free Dinosaur Raspberry and Coconut Birthday Cake

 Cake, recipe, icing method and icing tips enjoy!

Dairy Free Dinosaur Raspberry and Coconut Birthday Cake  


                                                                                  Buy Dinosaur Cake Tin - now! 

"thankyou Amelia (aged 13) for inventing this lovely cake"  


½ cup coconut

½ cup boiling water

125g Nuttelex (or butter substitute)

1 cup castor sugar

2 eggs

1½ cups self raising flour

2/3 cup of frozen raspberries


1 ½ cups icing sugar

2 tablespoons of Nuttelex (or butter substitute)

Fruit juice to taste (optional)


Combine coconut and water in bowl stand for as long as possible (1hour)

Cream Nuttelex, sugar until light and fluffy

Add eggs one at a time, beating well after each addition.

Stir in sifted flour, coconut mixture and extra water from coconut mixture alternately; poor into greased (vegetable oil and floured tin) Dinosaur shaped tin or 23cm x 12 cm loaf tin.

Bake in moderate oven 45 to 50 minutes or until cooked when tested. Stand for 20 minutes before turning out. If using shape tin use a thin spatula and skewers to lift the cake around the edge, place a wire rack over the tin and turn it over, turn it back again if still sticking and use the skewer to slowly remove cake from tin. Ice with butter icing.  

*Look for strange shaped jellies at the shop to decorate your cake.
*Use a ziplock sandwich bag filled with coloured icing mixture, as a quick icing bag, just cut one corner and away you go. Close enough is pretty perfect for most children!

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