Adding blueberries (or any kind of berries) to a cake always yields soft and spongy results. The addition of coconut gives a tropical flavour that everyone is sure to enjoy.
Try our Coconut and Blueberry Cake recipe and let yourself be taken to the tropics this winter.
125 g butter
½ tsp vanilla
¾ cup milk
1 cup white sugar
4 tbsp desiccated coconut
1 ½ cups flour
3 tsp baking power
Blueberries – around a cupful
Preheat oven to 180 degrees Celsius and line a 23cm x 23cm (approx) cake tin.
Melt butter and leave to cool (you don’t want the eggs to curdle!) add eggs, vanilla and milk and mix – be careful if you’re using an electric mixer as this can splash.
Add sugar, desiccated coconut, flour and baking powder and mix together.
Use a spatula to scrape down the edges and give the cake a final fold
Pour in to prepared cake tin.
Sprinkle blueberries and threaded coconut on top just before baking
Bake for 30 – 35 minutes.
We used frozen blueberries however fresh or frozen will work for this – use as many or as few as you like
You could try with raspberries for a tangy flavour
Ensure the blueberries are dotted as evenly around the cake as possible to give every slice a bit of berry
This cake does not need any icing as the cake is soft and fresh and the berries and coconut provide a special look but you could dust with icing sugar if you really can’t help yourself!