• Preheat your oven to 180°C (355°F). Grease or line 2 x 8 inch (20 cm) round cake pans with parchment paper.

Make the vegan avocado lime coconut cake:

• Add all the wet ingredients to a large mixing bowl and blend with a stick blender. Alternatively, blend all the wet ingredients in a stand blender or food processor, then transfer the mixture to a large bowl.
• Add the dry ingredients to the bowl and mix until well combined. A few small lumps are fine, as long as they aren't lumps of dry flour.
• Divide the cake batter into your prepared cake pans.
• Bake the cakes for around 30-35 minutes or until you can insert a toothpick in the middle and it comes out clean. A few crumbs on the toothpick are fine.
• Allow the cakes to cool in their pans for 15 minutes. Then transfer them to a wire rack to cool completely.

Make the buttercream:

• Add the vegan butter to a large bowl or stand mixer and beat until it is light and fluffy. Add the sugar, lime juice and vanilla extract and beat until combined. Add more sugar for a firmer frosting or more lime juice (or dairy-free milk) for a softer frosting. Set aside until needed.

Make the quick jam:

• Add all ingredients and a dash of water to a small saucepan and stir until combined. Bring the mixture to a gentle simmer for 10 minutes while stirring and mashing the berries. Add more water for a thinner jam or cook longer for a thicker jam.
• When the jam has thickened, set aside to cool. It will thicken more while it cools.

Make the avocado ganache (optional):

• Melt the coconut cream in a small saucepan. Remove from the heat. Add the white chocolate and allow the mixture to sit for 5 minutes to soften the chocolate. Mix until combined.
• Add the avocado to the mixture. Blend with a stick blender or stand blender until smooth.
• Allow the ganache to cool until it's a drizzle consistency. If needed, add a dash of milk to thin the ganache or more coconut cream to thicken the ganache. You'll need to work with the ganache quickly.

Assemble the cake:

• Use a serrated knife to cut the domes off the cakes, if any. Place one cake layer on a serving plate.
• Spread or pipe around ¾ cup of buttercream on the cake. If you're using the jam, create a 'frosting dam' then spread the raspberry jam in the middle. Place the remaining cake on top. Spread around 1 ½ cups of frosting around the tops and sides of the cake.
• Optional: Drizzle the avocado ganache down the sides of the cake. If the ganache is too thick, warm it up for a few seconds in the microwave (see the blog post for more tips). Pipe the remaining frosting on top of the cake. Decorate the rest of the cake, as desired.
• Store the cake in an airtight container at room temperature for 1 day or in the fridge. Allow the cake to come to room temperature for 1-2 hours before serving. Leftovers will keep in the fridge for 5 days or in the freezer for 1 month.