BLUEBERRY LEMON COCONUT CAKE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BLUEBERRY, LEMON AND COCONUT CAKE RECIPE - EMMA GALLOWAY ...



Blueberry, Lemon and Coconut Cake Recipe - Emma Galloway ... image

This simple butter cake can be topped with any kind of in-season fruit you may have on hand. Try strawberries in spring, figs in fall or poached pears in winter. This summer version is bursting with fresh blueberries, lemon and coconut. You can use either fresh or frozen berries for this cake, but don’t defrost before using if frozen is all you have, or their juices will seep into the cake batter. Slideshow: More Cake Recipes 

Provided by Emma Galloway

Categories     Coconut

Total Time 1 hours 20 minutes

Yield 8 to 10

Number Of Ingredients 14

1/2 cup, plus 1 tablespoon softened butter
1 cup unrefined cane sugar
1 teaspoon vanilla extract
Zest from 1 lemon, finely grated
2 large free-range eggs, at room temperature
3/4 cup, plus 2 tablespoons unsweetened dried coconut
3/4 cup super-fine brown rice flour
1/3 cup potato starch
1 1/2 teaspoon gluten-free baking powder
2 tablespoons coconut milk (or almond/rice milk)
1 cup blueberries, plus 1/2 cup to sprinkle on top
1/2 cup unsweetened flaked coconut, to sprinkle on top
Gluten-free powdered sugar or coconut flour, to dust
Softly whipped cream or natural yogurt, to serve

Steps:

  • Preheat oven to 335°. Grease and line a 9-inch loose-bottom cake pan with parchment paper.
  • Cream the butter and sugar until light and fluffy using either an electric mixer or wooden spoon. Stir in the vanilla and lemon zest. Add eggs one at a time, beating well between each addition. Add dried coconut and sift over brown rice flour, potato starch and baking power. Stir until just combined before adding coconut milk and folding in 1 cup of the blueberries.
  • Spoon the mixture into the prepared pan, sprinkle the top with the remaining 1/2 cup of berries and flaked coconut. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan. Sprinkle with a little powdered sugar or coconut flour and serve with natural yogurt or softly whipped cream.

BLUEBERRY LEMON CAKE WITH COCONUT CRUMBLE TOPPING RECIPE ...



Blueberry lemon cake with coconut crumble topping recipe ... image

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

Total Time 1 hours

Cook Time 45 minutes

Yield 16

Number Of Ingredients 8

300g butter , softened
425g caster sugar
zest 1 lemon
6 eggs , beaten
250g self-raising flour
300g blueberry
200g desiccated coconut
200g lemon curd

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, FatContent 27 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 43 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.55 milligram of sodium

More about "blueberry lemon coconut cake recipes"

LEMON, BLUEBERRY AND COCONUT CAKE - DELICIOUS. MAGAZINE
This stunning layer cake by Bake Off finalist Alice Fevronia is a project for a labour-of-love baking session. Fluffy coconut sponge is filled with a tangy lemon cream icing and enrobed in the most mesmerising swiss meringue blueberry buttercream. It’s topped, finally, with a drizzle of blueberry purée, which we love to let drip down the sides of the cake for dramatic effect. Follow along the baking fun with Alice over on Instagram and Twitter.    
From deliciousmagazine.co.uk
Reviews 4
Total Time 1 hours 30 minutes
Cuisine British recipes
Calories 548kcals per serving
  • Spread a thin, see-through layer of the buttercream (about 200g, known as a crumb coat) all over the cake, then chill for 30 minutes until set firm. Finish the cake with the remaining buttercream, smoothing the top and sides as you go for a smart finish. Toss the remaining 70g blueberries in the reserved blueberry purée, then spoon onto the cake to finish.
See details


LEMON, BLUEBERRY AND COCONUT CAKE - DELICIOUS. MAGAZINE
lemon, blueberry and coconut cake - delicious. magazine image
This stunning layer cake by Bake Off finalist Alice Fevronia is a project for a labour-of-love baking session. Fluffy coconut sponge is filled with a tangy lemon cream icing and enrobed in the most mesmerising swiss meringue blueberry buttercream. It’s topped, finally, with a drizzle of blueberry purée, which we love to let drip down the sides of the cake for dramatic effect. Follow along the baking fun with Alice over on Instagram and Twitter.    
From deliciousmagazine.co.uk
Reviews 4
Total Time 1 hours 30 minutes
Cuisine British recipes
Calories 548kcals per serving
  • Spread a thin, see-through layer of the buttercream (about 200g, known as a crumb coat) all over the cake, then chill for 30 minutes until set firm. Finish the cake with the remaining buttercream, smoothing the top and sides as you go for a smart finish. Toss the remaining 70g blueberries in the reserved blueberry purée, then spoon onto the cake to finish.
See details


LEMON COCONUT CAKE RECIPE: HOW TO MAKE IT
“If you’re pressed for time, use a white cake mix and dress it up with the filling and frosting from this recipe,” suggests field editor LaDonna Reed, Ponca City, Oklahoma. “This is a lovely dessert for spring and summer.”
From tasteofhome.com
Reviews 3.4
Total Time 01 hours 20 minutes
Category Desserts
Calories 585 calories per serving
  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.
See details


BLUEBERRY, ALMOND AND LEMON CAKE RECIPE - NYT COOKING
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 527 per serving
  • When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.
See details


LEMON COCONUT BLUEBERRY CAKE - BAKER BY NATURE
Feb 22, 2017 · For the Lemon Coconut Blueberry Cake: Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again.
From bakerbynature.com
See details


BLUEBERRY LEMON COCONUT CAKE BARS | RECIPE
Aug 11, 2019 · Evenly sprinkle the coconut on top of the blueberries. Bake for 50-60 minutes, or until golden brown and set and a toothpick inserted into the center comes out clean. When done, remove the pan from the oven and allow the bars to cool in the pan.
From barthbakery.com
See details


BLUEBERRY COCONUT CAKE WITH LEMON SAUCE - DELICIOUS
From melskitchencafe.com
See details


BLUEBERRY LEMON COCONUT LOAF CAKE - JOANNE EATS WELL WITH ...
Apr 18, 2020 · 2½ cups (310 g) all purpose flour 2 tsp baking powder ½ tsp baking soda ½ tsp kosher salt ¾ cup (170 g) unsalted butter, room temperature 1½ cups + 2 tbsp (315 g) sugar 3 large eggs 1 cup + 3 tbsp (280 g) sour cream ¾ cup + 2 tbsp (75 g) sweetened shredded coconut zest of 5 lemons 10 oz (280 g) ...
From joanne-eatswellwithothers.com
See details


BLUEBERRY LEMON SNACK CAKE {WITH COCONUT} · ALLERGYLICIOUS
Mar 09, 2020 · In a medium mixing bowl, combine all wet ingredients: vegan egg, coconut milk, lemon zest & juice, vanilla, & maple syrup then whisk together. Pour wet ingredients into dry and stir together just until combined. Fold in blueberries then pour batter into prepared pan. Sprinkle with extra shredded coconut.
From allergylicious.com
See details


BLUEBERRY LEMON COCONUT CAKE BARS | RECIPE
Aug 11, 2019 · Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, vanilla, flour, and salt and mix until the mixture resembles fine breadcrumbs.
From barthbakery.com
See details


BLUEBERRY LEMON COCONUT BUNDT CAKE - DESSERTS REQUIRED
For the cake: Preheat the oven to 350°. Butter and flour a 10 cup swirl bundt pan or traditional bundt pan and set aside. Whisk together the flour and baking soda and set aside. Place the butter, sugar and lemon zest into a large mixing bowl. Beat until light and fluffy, about three minutes. Add the eggs, one at a time.
From dessertsrequired.com
See details


GLUTEN-FREE BLUEBERRY, LEMON + COCONUT CAKE – MY DARLING ...
Gluten-free icing sugar or coconut flour, to dust. Softly whipped cream or natural yogurt, to serve. Preheat oven to 170C (335F). Grease and line a 9 inch (23cm) round spring-form cake tin with baking paper. Cream butter and sugar until light and fluffy using either. an electric mixer or wooden spoon.
From mydarlinglemonthyme.com
See details


COCONUT-BLUEBERRY CAKE RECIPE | EPICURIOUS
Aug 20, 2004 · 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.
From epicurious.com
See details


LEMON TENDERCAKE WITH BLUEBERRY COMPOTE | NIGELLA'S ...
This cake is outstanding! The texture is unbelievably soft, and the lemon and vanilla flavors are perfectly balanced and gorgeous tasting. The coconut milk yogurt makes a cool, tangy, and just sweet enough icing that compliments the cake and compote perfectly. Since this cake does not contain butter or eggs, it is also a breeze to make.
From nigella.com
See details


OTTOLENGHI'S COCONUT, ALMOND AND BLUEBERRY CAKE - FOOD ...
Make a well in the dry ingredients and add the egg and butter mix, the vanilla and lemon zest. Stir to mix well. Pour half the mixture into the cake pan, distribute half the blueberries evenly over the batter, add the rest of the batter and the remaining blueberries. Lastly sprinkle the flaked almonds on top. Bake at 180°C for about 45 minutes.
From foodwinegarden.com
See details


YOTAM OTTOLENGHI'S COCONUT, ALMOND AND BLUEBERRY CAKE – C ...
May 26, 2021 · Directions. Step 1 Grease and line a 9-inch springform or 23cm round cake tin. Preheat the oven to 350F 180C/160C fan/gas 4. Step 2 Place the almonds, coconut, sugar, flour, and salt in a mixing bowl and whisk to aerate and remove the lumps.; Step 3 Place the eggs in a separate medium bowl and whisk lightly. Add the melted butter, vanilla extract, and lemon zest and whisk again until well ...
From chewingthefat.us.com
See details


10 BEST COCONUT FLOUR BLUEBERRY CAKE RECIPES | YUMMLY
lemon juice, coconut flour, blueberries, lemon zest, vanilla extract and 5 more Lemon Blueberry Cake 24/7 Low Carb Diner erythritol, erythritol, fresh lemon juice, almond milk, egg white and 9 more
From yummly.com
See details


LEMON SNACKING CAKE WITH COCONUT GLAZE RECIPE - NYT COOKING
Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely. When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt.
From cooking.nytimes.com
See details


SIMPLE BLUEBERRY LEMON BIRTHDAY CAKE - PALEOMG
Apr 23, 2013 · Love the lemon and blueberry combo, always have. I also added little walnut bits and almond slivers because my mom loves nuts and it tasted even better! It added a little crunch to the soft moist cake. Also, I didnt want to use coconut butter because of the fat content so I just subbed that for strawberry jam. It still tasted bomb.
From paleomg.com
See details


LEMON CAKE RECIPES
Recipe: Low Carb Lemon Cake – Seriously Low Carb. 9 hours ago Pre-heat your oven to 180C/350F/Gas Mark 4. Line and grease a loaf tin. In a large bowl, mix together the almond flour, coconut flour, erythritol and baking powder making sure everything is well combined. In a separate bowl, beat together the butter and yogurt with an electric whisk, then gradually add in the eggs and milk.
From share-recipes.net
See details