This easy-to-make recipe features three layers of moist coconut sponge cake studded with juicy blueberries, layered with creamy coconut buttercream, and filled with gooey blueberry jam. You won’t need any eggs or dairy for this delicious dessert!

Blueberry Coconut Cake

Course Dessert

Ingredients

Dry Ingredients:

1 ½ cups all-purpose flour
1 cup shredded coconut unsweetened
¾ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

Wet Ingredients:

1 cup coconut milk canned or carton
⅓ cup coconut oil melted
1 tsp vanilla extract
1 tbsp apple cider vinegar or white vinegar

Filling and Topping:

1 ½ cups fresh or frozen blueberries
2 tbsp granulated sugar optional, for topping
2 tbsp shredded coconut optional, for topping

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C).
Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.

Prepare the Dry Ingredients:

In a large mixing bowl, combine the all-purpose flour, shredded coconut, granulated sugar, baking powder, baking soda, and salt. Mix well.

Mix the Wet Ingredients:

In a separate bowl, whisk together the coconut milk, melted coconut oil, vanilla extract, and vinegar until well combined.

Combine Wet and Dry Ingredients:

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; it’s okay if there are a few lumps.

Add Blueberries:

Gently fold in the blueberries, ensuring they are evenly distributed in the batter.

Pour Batter into Pan:

Pour the batter into the prepared cake pan and spread it evenly.

Add Toppings (Optional):

Sprinkle the top with 2 tablespoons of granulated sugar and 2 tablespoons of shredded coconut for a crunchy topping.

Bake:

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool and Serve:

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve at room temperature and enjoy!

Notes

Tips

Coconut Milk: You can use canned coconut milk for a richer flavor or carton coconut milk for a lighter option.
Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding.
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

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