Blueberry Coconut Cake
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.