This Coconut Blueberry Cake is a heavenly combination of tropical coconut and juicy blueberries, brought together in a moist, fluffy cake that’s bursting with flavor. The subtle hint of lemon zest adds a refreshing brightness, perfectly complementing the richness of the coconut and the sweetness of the blueberries. Baked to golden perfection, this cake is finished with a light dusting of powdered sugar, making it as beautiful as it is delicious. Whether served as a dessert or a sweet treat with afternoon tea, this cake is sure to delight your taste buds.
Why You’ll Love This: You’ll love this cake for its light and airy texture, combined with the deliciously moist coconut and the burst of flavor from the fresh blueberries. The lemon zest adds a subtle citrusy note that enhances the overall flavor, making each bite a delightful experience. This cake is easy to make and requires simple ingredients, yet it delivers a complex and satisfying taste. It’s perfect for any occasion, from casual family gatherings to more formal celebrations, and it’s a wonderful way to enjoy the fresh flavors of summer all year round.
Perfect Occasion: This Coconut Blueberry Cake is ideal for any occasion where you want to impress with a homemade treat that’s both light and indulgent. It’s perfect for spring and summer gatherings, garden parties, or as a delightful dessert after a light meal. This cake also makes a great choice for brunch or as a special treat to enjoy with your morning coffee or afternoon tea. Its beautiful presentation and delicious taste make it a great option for entertaining guests or bringing to potlucks and picnics.
Decoration Tips: For an elegant presentation, sprinkle the cooled cake with powdered sugar, using a fine sieve for an even dusting. You can also garnish the top with a few fresh blueberries and a sprinkle of extra shredded coconut for added texture and color. If you want to elevate the visual appeal further, consider adding a few edible flowers or a twist of lemon zest on top. Serve the cake on a cake stand or a pretty platter to highlight its golden-brown crust and beautiful crumb.
Ingredients:
- 3 eggs
- 200 g flour
- 100 g shredded coconut
- 100 g vegetable oil
- 150 g brown sugar
- 200 g milk (regular or plant-based)
- 1 packet of baking powder
- Zest of one lemon
- 125 g blueberries
- Powdered sugar for dusting (as needed)
- Prepare the Batter: In a large mixing bowl, beat the eggs together with the brown sugar and the grated lemon zest until the mixture becomes light and frothy. This should take a few minutes of mixing at medium speed, resulting in a pale, fluffy mixture that will help create a light and airy cake. Gradually add the vegetable oil and milk in a slow, steady stream, continuing to mix until fully incorporated.
- Mix the Dry Ingredients: In a separate bowl, sift together the flour, shredded coconut, and baking powder. This ensures that the dry ingredients are evenly distributed and that the cake will rise properly. Slowly fold the dry ingredients into the wet mixture, stirring gently until the batter is smooth and free of lumps.
- Incorporate the Blueberries: Lightly coat the blueberries with a small amount of flour. This helps prevent the berries from sinking to the bottom of the cake during baking. Gently fold the floured blueberries into the batter, being careful not to overmix or crush the berries.
- Bake the Cake: Preheat your oven to 180°C (350°F). Grease and flour a 22-24 cm (9-inch) round cake pan, ensuring the sides and bottom are well coated to prevent sticking. Pour the batter into the prepared pan, spreading it out evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown and slightly springy to the touch.
- Cool and Decorate: Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely. Once cooled, dust the top with powdered sugar for a beautiful finish. For added decoration, you can sprinkle a few extra blueberries and some shredded coconut on top.
Enjoy: Serve this Coconut Blueberry Cake and enjoy the perfect blend of moist, fluffy cake, rich coconut, and juicy blueberries—a true taste of summer in every slice!
