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by | Almond, Baking Soda, Coconut, Egg, Food, Nut, Raspberry, Treat Days

The other evening we got a treat day cake pang, so we stayed up late, turned on the lights (and the oven) and got to it! Cooking late night makes for a very nostalgic moment, as we enjoyed a delicious bite of 3am cake and made a toast to the moon. Enjoy the recipe below!
The Lills Food | Almond Coconut Cake

Almond Coconut Cake Recipe:

  • Mix powdered and granulated sugar with coconut oil until beaten smooth
  • Add one egg at a time or egg substitute and beat until smooth
  • Add milk and vanilla extract, mix thoroughly
  • In a separate bowl, mix almond flour, coconut flour, baking soda, coconut flakes (1 tablespoon)and sea salt
  • Mix both bowls of ingredients together until creamy
  • Line parchment paper on 9x13 pan, fill with mix and bake at 350 for 30 minutes or until golden
  • Add raspberry coconut glaze, sprinkle toasted coconut evenly on top, place fresh raspberries and enjoy!


  • 1/2 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1/2 cup coconut oil
  • 4 eggs or egg substitute
  • 1/2 cup of milk
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/4 cup + 1 tablespoon finely shredded unsweetened coconut
  • 1/4 teaspoon sea salt
  • 1/2 cup water, 2 tablespoons sugar, 1 tablespoon shredded coconut and 6 crushed raspberries (mixed, heated into syrup and strained for glaze)
  • 1/4 cup toasted coconut to put on top
  • 18-20 raspberries to put on top