Coconut Blueberry Cake Recipe 55

COCONUT BLUEBERRY LAYERED CAKE

Steps:

• Preheat oven to 350 degrees F. Line three 6-inch cake pans with parchment paper. Grease parchment paper. (You can alternatively use two 8-inch round cake pans)
• Whisk together a third cup of coconut milk, egg, egg whites, and vanilla extracts.
• Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment (Or a medium bowl if using a hand mixer). Add in the sugar, baking powder, salt, and lemon zest to the sifted flour. Stir together at low speed for 1 minute, until combined.
• Add the butter one piece at a time and blend at low speed for 1-2 minutes or until the flour mixture resembles wet sand. Then add the remaining coconut milk, and mix at low speed until moistened. Increase speed to medium and mix for 1½ minutes. Be careful not to over mix. Scrape the sides of the bowl as needed.
• Add the egg/coconut milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.
• Divide the batter evenly into the prepared cake pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in the center of a cake
• Let cakes cool completely before frosting.
• Combine all the ingredients for the compote in a medium saucepan set over medium-low heat.
• Cook until berries break down and juices start to thicken up. About 10-15 minutes, stirring occasionally.
• Remove from heat and transfer berry mixture to a heat-safe bowl and let cool completely.
• Combine all the frosting ingredients and mix at low speed for 1 minute. Then increase speed to medium and whisk until soft peaks form. The frosting will be light and fluffy. Do not over-mix.
• Place one layer of cake on a cake plate. Evenly spread about 1 cup of the frosting over the cake surface. Top with half of the blueberry compote. spread evenly.
• Repeat with the other cake layers. Finally, place the last layer on top and frost the cake with the remaining frosting.
• I topped mine with unsweetened coconut flakes. You can decorate as desired.

TOASTED COCONUT-TOPPED BLUEBERRY CAKE

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.

COCONUT BLUEBERRY CAKE

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.

COCONUT BLUEBERRY CAKE

Steps:

• Preheat oven to 375 degrees. In mixing bowl, combine flour, sugar, baking powder, and salt. In separate bowl, beat eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries. Pour into greased 13x9" pan. Sprinkle with coconut. Bake for 22 to 24 minutes or until toothpick inserted in center comes out clean.

GLAZED BLUEBERRY COCONUT CAKE-COOKIE

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.

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 COCONUT COFFEE CAKE

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.