This coconut and blueberry cake blends the rich, tropical allure of coconut with the sweet tanginess of blueberries to create a soft, aromatic, and irresistibly tasty treat. Perfect from breakfast to snack time, this cake promises a delightful experience with every slice. Its butter-free and lactose-free recipe makes it a guilt-free indulgence for everyone to enjoy.
Why You’ll Love This: You’ll adore this cake for its moist, fluffy texture and the perfect balance of flavors. The lemon zest adds a refreshing zing that enhances the natural sweetness of the blueberries and the exotic taste of coconut. It’s ideal for those who prefer plant-based alternatives without compromising on taste and texture. This cake proves that dietary restrictions can still lead to delicious outcomes.
Perfect Occasion: This cake is a fantastic choice for a variety of occasions. Serve it at brunch to impress your guests or bring it to a potluck as a thoughtful option for those with dietary restrictions. It’s also perfect for birthdays and celebrations where you want a dessert that’s both unique and inclusive.
Decoration Tips: Dust the top of the cake lightly with powdered sugar to add a touch of elegance and a hint of extra sweetness. For a more colorful presentation, sprinkle some fresh blueberries and grated coconut on top just before serving. These additions not only enhance the visual appeal but also complement the flavors of the cake.
Ingredients:
- 3 eggs
- 200 grams of flour
- 100 grams of shredded coconut
- 100 ml of vegetable oil
- 150 grams of brown sugar
- 200 ml of coconut milk
- 1 packet of baking powder
- Grated zest of one lemon
- 125 grams of blueberries
- Powdered sugar for dusting
Instructions:
- In a mixing bowl, beat the eggs with the brown sugar and lemon zest until you achieve a light and frothy mixture.
- Gradually mix in the oil and coconut milk, continuing to stir smoothly.
- Sift in the flour, shredded coconut, and baking powder, mixing until the batter is smooth and lump-free.
- Gently fold in the blueberries dusted with a little flour to prevent them from sinking.
- Pour the batter into a greased and floured 22 cm diameter baking tin.
- Bake in a preheated oven at 170°C for about 40-45 minutes. Check doneness with a toothpick.
- Allow the cake to cool, then dust with powdered sugar for a beautiful finish.
Enjoy this heavenly blend of flavors and textures in each slice of your coconut and blueberry cake!
