This Lemon Blueberry Coconut Cake offers a tantalizing combination of zesty lemon, juicy blueberries, and tropical coconut, all brought together in a moist and fluffy cake. Topped with a vibrant lemon glaze, this cake is not only a feast for the taste buds but also a visual delight, perfect for brightening any table.
Why You’ll Love This: The freshness of lemon and the burst of blueberries provide a perfect balance of tart and sweet, while the coconut adds a subtle crunch and exotic flavor. This cake is ideal for those who appreciate a fruity dessert that’s not overly sweet but is packed with layers of flavor.
Perfect Occasion: This cake is fantastic for summer gatherings, picnics, or any festive occasion. It’s also great for afternoon tea or as a special weekend treat. The vibrant colors and refreshing flavors make it a wonderful choice for celebrations or just a delightful end to a family meal.
Decoration Tips: The lemon glaze can be enhanced with a touch of blue food coloring for a more dramatic look. Garnish with additional lemon zest, a sprinkle of shredded coconut, or fresh blueberries on top to make it even more appealing. Edible flowers could also add a charming touch to this beautiful cake.
Ingredients:
- Cake:
- 70g softened butter
- 2.5 tablespoons natural oil
- 3/4 cup sugar
- Juice and zest of one lemon
- 3 eggs
- 1 teaspoon cardamom
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 & 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 30g shredded coconut
- 150g blueberries (tossed with 1 tablespoon cornstarch)
- Glaze:
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- Blue food coloring (optional)
Instructions:
- Preheat your oven to 175°C (350°F). Grease a cake mold with oil.
- In a large bowl, cream together the butter, oil, and sugar until pale and fluffy.
- Add the eggs one at a time, fully incorporating each before adding the next.
- Mix in the lemon juice, lemon zest, vanilla extract, and Greek yogurt until well combined.
- Sift together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
- Fold in the shredded coconut and blueberries coated with cornstarch.
- Pour the batter into the prepared mold and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- For the glaze, mix powdered sugar with lemon juice and a drop of blue food coloring until smooth.
- Pour the glaze over the cooled cake, letting it drip down the sides.
Enjoy this delightful Lemon Blueberry Coconut Cake, where each slice brings a taste of summer no matter the season!
