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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.