BLUEBERRY & COCONUT CAKE
This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
- Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
- Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.
Nutrition Facts : Calories 387 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
TOASTED COCONUT-TOPPED BLUEBERRY CAKE
I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake.
Provided by Amanda
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h40m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
- Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
- Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
- To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 76.3 g, Cholesterol 42.6 mg, Fat 17.9 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 8.3 g, Sodium 321 mg, Sugar 44.7 g
COCONUT BLUEBERRY CAKE
My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.
Nutrition Facts : Calories 272 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 160mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA BUTTERCREAM
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color.
- Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours.
- For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree.
- For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency.
- To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream.
BLUEBERRY COCONUT COFFEE CAKE
Adapted from Quick Cooking. I tried this delicious recipe and wrote in capital letters across the page "Excellent!" I rediscovered this yummy recipe again today as I was digging through my recipe box searching for fall favorites. The recipe originally called for shortening, but I prefer the rich flavor or real unsalted butter. Since this recipe makes 2 cakes, you can leave the coconut off the second if you want one plain. I often freeze the second cake after baking.
Provided by HeatherFeather
Categories Breads
Time 35m
Yield 2 cakes, 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder, salt.
- Using a pastry blender, cut in butter until mixture is crumbly.
- In another bowl, whisk together eggs and milk, then add to the flour mixture, stirring just enough to moisten the ingredients (overmixing will make a tough cake).
- Gently fold in the blueberries.
- Pour batter into two greased round 9" baking pans.
- Sprinkle evenly with coconut.
- Bake in a preheated 375 F oven for about 25 minutes, or until a toothpick tests clean when poked near the center of cake.
- Serve warm.
GLAZED BLUEBERRY COCONUT CAKE-COOKIE
This was based off a chocolate chip recipe, but it isn't at all like it! It only lasts two nights in our house, it's that good. The yogurt makes it deliciously moist.
Provided by The Writing Baker
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.
- Combine buckwheat flour, sugar, almond meal, oats, coconut flakes, baking powder, and salt in a large bowl. Cut in coconut oil with a pastry blender until dough is well-mixed and crumbly.
- Mix yogurt, grapeseed oil, and milk together in a bowl. Add to buckwheat flour mixture. Fold in blueberries until just combined. Spread into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 301.3 calories, Carbohydrate 33.5 g, Cholesterol 0.9 mg, Fat 17.6 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.6 g, Sodium 186.6 mg, Sugar 20.7 g
INDIVIDUAL BLUEBERRY-COCONUT POUND CAKES
Categories Cake Dairy Egg Fruit Dessert Bake Quick & Easy Blueberry Lime Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).
- Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
- Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut.
- Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.
INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS
These are really moist and have a nice texture from the coconut with a bit of tang from the lemon zest. Although the tops are somewhat flat, they are very pretty with the coconut topping. This recipe makes 7 muffins.
Provided by cookiedog
Categories Quick Breads
Time 40m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
- Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
- Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
- Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.
Nutrition Facts : Calories 374.3, Fat 22, SaturatedFat 14.2, Cholesterol 110, Sodium 133.6, Carbohydrate 41.4, Fiber 1.1, Sugar 26.6, Protein 4.3
COCONUT-BLUEBERRY CAKE
Steps:
- Preheat oven to 325°F. Butter 13x9x2-inch baking pan. Combine flour and 1 cup sugar in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Transfer 1/2 cup coarse meal to small bowl. Mix in coconut and reserve for topping.
- Beat milk, eggs and vanilla extract in another small bowl to blend. Mix into coarse meal in large bowl. Spread batter in prepared pan. Blend blueberry pie filling, lemon juice and remaining 1 tablespoon sugar in medium bowl. Spoon evenly over batter in pan. Sprinkle topping over batter.
- Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
BLUEBERRY LEMON CAKE WITH COCONUT CRUMBLE TOPPING
This sticky, crumbly bake is irresistible - it's a pudding straight from the tin
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160/gas 4 and grease and line a 20 x 30 cm cake tin with baking parchment. Beat together 250g of the butter with 250g sugar and the lemon zest until light and fluffy. In a separate bowl, break up 4 eggs with a fork, then gradually beat into the butter and sugar mixture, adding a spoonful of flour if it begins to curdle. When the eggs are incorporated, fold in the flour and a third of the blueberries, then spoon into the tin. Flatten the surface with a spatula, sprinkle over another third of the blueberries, and bake for 20 mins until the surface is set.
- To make the topping, melt the rest of the butter, then stir in the coconut and remaining sugar and eggs until combined. Warm the lemon curd gently for a few mins in a small pan until it is runny and pourable.
- After the initial baking, scatter the remaining blueberries over the top of the cake, drizzle over the lemon curd, and crumble over the coconut mixture. Bake for a further 20-25 mins until the coconut is golden. Leave the cake in the tin to cool. Cut into 16 squares and store in a tin, interlined with greaseproof paper.
Nutrition Facts : Calories 446 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 34 grams sugar, Fiber 43 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium
LEMON, COCONUT & BLUEBERRY CRUMB CAKE
Sweeten up your day with this Lemon, Coconut & Blueberry Crumb Cake. Enjoy a slice of our Lemon, Coconut & Blueberry Crumb Cake with your afternoon coffee.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350F°F.
- Combine coconut, brown sugar, 1 cup flour and 1/4 cup granulated sugar in large bowl. Cut half the butter into small pieces; add to coconut mixture. Use pastry blender or 2 knives to cut butter into coconut mixture until mixture resembles coarse crumbs.
- Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, sour cream, lemon zest and vanilla; mix well. Combine baking powder, baking soda and remaining flour. Gradually add to sour cream mixture, mixing well after each addition. Stir in blueberries.
- Pour batter into 9-inch round pan sprayed with cooking spray; sprinkle with coconut mixture.
- Bake 55 min. to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool completely.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.841 g, Sugar 0 g, Protein 3 g
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