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Berry Cake with Coconut Rum



  • Pre heat over to 180°C
  • Coat one 9-inch cake pan with non stick spray and line the bottom with parchment paper. 
  • In a medium sized bowl, mix the flour, baking powder and salt together. 
  • In a small bowl whisk the 6 egg whites. 
  • In a large mixing bowl, using a hand held mixer or stand mixer whip the butter, cream cheese and sugar until smooth. 
  • Add to the butter mixture, the yoghurt and vanilla extract and whisk until smooth.
  • In batches, alternate mixing the flour mixture and egg whites into the butter mixture until combined. Do not over mix. 
  • Pour and spread batter evenly into prepared pan. 
  • Place the sliced strawberries and blueberries on top of the cake batter. 
  • Bake for about 45-50 minutes. 
  • Let the cake cool in the pan for 15minutes and then remove and allow to completely cool on a cooling tray for another 45 minutes. 
  • When cake is cooled, place on serving platter. 
  • To prepare the glaze, whisk together the icing sugar and Malibu until smooth
  • Drizzle cake with all of the glaze and sprinkle the shredded coconut on top.