This delightful Coconut-Blueberry Cake combines the tropical freshness of coconut with the tart sweetness of blueberries, all topped off with a luscious cream cheese frosting. The base of the cake is soft and moist, thanks to the natural yogurt and cream in the batter, while the coconut flakes add a pleasant texture and rich flavor. Frozen blueberries scattered across the top offer a burst of flavor in every bite, and the creamy topping makes it irresistibly smooth.
Why You’ll Love This: This cake is a perfect balance of flavor and texture. The coconut and blueberry combination is not only tasty but also visually appealing, with the vibrant blueberries peeking through the golden crust. The cream cheese topping adds a silky finish that complements the fluffy cake wonderfully. It’s an easy-to-make recipe that delivers on both taste and presentation, making it a sure hit for any occasion.
Perfect Occasion: This cake is ideal for brunches, afternoon teas, or as a dessert for family dinners. It’s also great for picnics and potlucks, as it travels well and can be easily sliced into portions. Whether you’re celebrating a special occasion or simply enjoying a casual gathering, this cake is sure to impress.
Decoration Tips: After smoothing out the cream cheese topping, sprinkle additional coconut flakes over the top to enhance the coconut flavor and add a decorative touch. For a more colorful presentation, you could also top it with a few fresh blueberries or edible flowers. Serve each piece on a plate with a dollop of whipped cream or a side of fresh fruit for an extra special touch.
Ingredients:
- For the Cake:
- 110 g butter, melted
- 60 ml cream
- 120 g sugar
- 2 tsp vanilla sugar
- 3 medium eggs
- 70 g natural yogurt
- 90 g flour
- 2 tsp baking powder
- 100 g coconut flakes
- 160 g frozen blueberries
- For the Cream Cheese Topping:
- 140 g creamy cream cheese
- 50 g very soft butter
- 100 g powdered sugar
- 1 tsp vanilla sugar
- Prepare the Oven and Pan:
- Preheat the oven to 180 degrees Celsius. Line a small square 25 cm mold or a 22-24 cm springform pan with baking paper.
- Make the Cake Batter:
- In a mixing device, melt butter and then add cream, sugar, vanilla sugar, eggs, and natural yogurt. Mix until combined.
- Add flour, baking powder, and coconut flakes, and stir until just incorporated.
- Pour the mixture into the prepared mold. If desired, toss the blueberries in a little flour to prevent them from sinking, and then scatter them on top of the batter.
- Bake the Cake:
- Place the mold on the second lowest rack in the oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly in the pan.
- Prepare the Topping:
- Mix cream cheese, soft butter, powdered sugar, and vanilla sugar until smooth.
- Assemble and Serve:
- Spread the cream cheese topping evenly over the cooled cake.
- Sprinkle with additional coconut flakes.
- Cut into pieces and serve.
Enjoy this beautifully moist and flavorful Coconut-Blueberry Cake, a delightful treat that combines fruity freshness with creamy decadence!
