When I first saw the recipe for a vegan raspberry zinger cake, I couldn’t get my mind off of it. I knew I’d be making it, especially for a special event. The colors and light flavor of this cake make it perfect for Spring, and hence, a wonderful Easter-themed cake. I did make this cake back in April for an Easter gathering, and everyone really liked it. I also made so much cake I was able to share it with other friends and family over a few days.
You will definitely wow people with its extravagance. And I can honestly say its one of the best tasting cakes I’ve ever had.
This is adapted from a recipe found on namelymary.com.
This cake has many steps to it, and takes a bit of preparation. The original recipe found above is half of what I did – I actually made two cake recipes, in order to bulk up the size of the cake for a large group of people.
This cake has a lot of amazing elements which bring it together. You will need to make:
- The vanilla coconut cake
- The raspberry cashew filling
- Coconut frosting
- Pink coconut coating
Some quick tips:
- You will need to soak cashews for the filling – be sure to do this up to 1-2 hours beforehand.
- Leave some butter spread out for frosting.
- Research ahead for what kind of red dye you may be able to use (if not, an alternate is to use some raspberry or beet juice, lightly, for coloring)
I know it sounds like quite a lot. But it’s worth it. Keep going. Keep going….