If you’re looking for something a little different then this is for you. An incredibly easy cake to make, which you can enjoy just as it is, served warm, however I like to eat it with a generous spoonful of Greek style yogurt or creme fraiche – those extra layers of flavour and texture really lift it to the sublime. This is a great cake to make all year round, just substitute the fresh fruit for frozen in the winter months. However I generally always keep stock of frozen berries, summer and winter. The reason being they are picked and packed at their prime.
Warm Blueberry & Coconut Cake
Servings: 6 people
Equipment
- 20cm cake tin
Ingredients
- 150 g unsalted butter room temperature and little more for greasing
- 150 g golden caster sugar
- 150 g White spelt flour or 150g plain flour
- 1¼ tsp baking powder
- 2 large eggs beaten
- 30 g desiccated coconut
- 2 Tbls coconut milk from a tin
- 200 g blueberries fresh or frozen
- icing sugar for the top of the cake
Instructions
- Pre-heat the oven to 160C/fan. Grease a 20cm cake tin with a little butter and line the base with baking parchment. Sprinkle a tablespoons of desiccated coconut in the tin and shake and coat the sides. Set to one side.
- Put the remaining desiccated coconut into a small pan and heat gently, stirring to toast until it’s a pale golden brown. Set to one side. Combine the flour and baking powder.
- In a free standing mixer or in a large bowl using an electric hand held whisk beat the butter and sugar until really light and fluffy. Add the beaten egg, a tablespoon at a time, scraping down the sides a few times, between additions. Once all the egg has been added, add the flour in three additions, folding as you go. On the second addition pour in the desiccated coconut and coconut milk. Once all the ingredients are incorporated transfer to the prepared tin. Top with the blueberries. Bake in the centre of the oven for 35-40 minutes if using fresh blueberries, 60-68 minutes if using frozen. To check if the cake is done insert a cocktail stick in the centre of the cake, it should come out clean.
- Cool in the tin on a wire rack for 10 minutes, then remove from the tin and cool for a further 15 minutes. Dust with icing sugar. Serve warm with Greek style yogurt or creme fraiche
Tips:
- Freeze the remaining coconut milk to use in another cake or curries or add to a basmati rice.
- Use plain flour if you don’t have spelt.
- Use raspberries as an alternative.
Wholegrain Chia Seed Sourdough
Hello
Just wondered can this cake be frozen?
Thankyou
Personally, I never have. However there’s nothing to say you can’t, although the blueberries might make the cake slightly soggy.
Wow! No ordinary blueberry cake! The combination of coconut milk, spelt flour and blueberries pair so well! The crumb is light, with a little crumble but moist! I baked for 36/37 minutes and rotated at 30 minutes for even baking. Instructions easy to follow. (Don’t forget to add the baking powder as not sure if this is within the instructions to date.) A definite keeper. Scrumptious. Thank you Louise. Happy baking!👩🍳
Im so pleased you like this recipe Deborah, it’s one of my favourites too. Thank you foe pointing out the addition of baking powder, I have now corrected the recipe.
I’m finding the batter soggy on top after the 40 minutes have passed. Worried about taking it out but it seems done.
Strange. Are you using wholegrain rye Julia? I can only suggest you reduce the water on day 2 by 25g and see if that helps.