Name: Blueberry Coconut Cake
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; 1 cup coconut milk (canned or carton); ⅓ cup coconut oil (melted); 1 tsp vanilla extract; 1 tbsp apple cider vinegar or white vinegar; 1 ½ cups fresh or frozen blueberries; 2 tbsp granulated sugar (optional, for topping); 2 tbsp shredded coconut (optional, for topping)

Ingredients

Scale

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.