Blueberry Coconut Cake Recipe

Blueberry Coconut Cake Recipe
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For anyone who loves coco-nutty desserts, Blue berry coconut cake is a perfect treat for any occasion. This is an egg less cake which is refreshing & super delicious. This fluffy coconut cake is full of fresh Juicy blueberries where one can top it up with roasted nuts for extra crunch. This a perfect dessert for your vegetarian guests, to leave them asking for more. You ca include this recipe in your guesting dinner ideas.

Lets look at the ingredients

  • 250 ml rice bran oil, plus extra for the greasing
  • 200 grams caster sugar
  • 2 tsp lemon extract
  • 300 grams All purpose flour
  • 10 grams Baking powder
  • ½ tsp baking soda
  • 50 grams dry grated coconut
  • 175 ml Soya milk
  • 140 grams fresh blueberries
  • Fresh cream (optional)

Tip :

I prefer to use fresh blueberries in my recipe but one can use frozen blueberries as they taste equally good.

https://www.outdoorswithnaina.com/blueberry-coconut-cake-recipe/blueberry-cake/

How to cook a Blueberry coconut cake

Heat oven to 180 degrees. Grease a cake tray that you want to use. For me its a 22 inch cake tray.

Whisk all ingredients in a big bowl. The oil, baking powder, sugar, lemon extract.

Now add the flour, baking soda and coconut.

Now put the blueberries into the batter, Combine well all the ingredients.

Bake for 1 hour. Try checking it with a skewer to make sure it comes out clean.

Cool in the cake tray for 10 mins, then turn out onto a wire rack and cool completely.

Divide the cake from the center into two halves.

Fill center of the cake with extra blueberries and some fresh cream.(optional)

Your cake is ready to serve.

Tip:

The cake stays fresh for several days but I advise you to warm the leftover slices in microwave before serving. It enhances the taste as warm cake becomes soft & moist.

 

Naina

A wanderlust follower who believes travel broadens your horizons. I love to explore new places & beauty of nature as it fuels life into my soul.

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