LEMON COCONUT BLUEBERRY CAKE RECIPES

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

Ingredients

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

Ingredients

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

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BLUEBERRY LEMON CAKE WITH COCONUT CRUMBLE TOPPING RECIPE ...

This sticky, crumbly bake is irresistible - it's a pudding straight from the tin
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Total Time 1 hours
Category Afternoon tea, Buffet, Dessert, Treat
Cuisine British
Calories 446 calories per serving

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LEMON, BLUEBERRY AND COCONUT CAKE - DELICIOUS. MAGAZINE

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Total Time 01 hours 20 minutes
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