The Eating Tree

Celebrating Food, Living and Country Life

  • HOME
  • A BIT ABOUT ME
  • MY GARDEN
    • SPRING IN MY GARDEN
    • AUTUMN
    • WINTER FROSTS
    • GARDEN STYLE
  • RECIPES
  • FAVOURITE PHOTOS
You are here: Home / Baking / COCONUT AND BLUEBERRY CAKE WITH LEMON DRIZZLE TOPPING

COCONUT AND BLUEBERRY CAKE WITH LEMON DRIZZLE TOPPING

July 29, 2017 By Lindsey Dickson Leave a Comment

Hello everyone, it’s been such a long time since I put a post on I feel as though I’ve fallen off my bike and forgotten how to get back on again. It’s lovely to be back though and thanks to everyone who asked for the recipe for this blueberry and coconut cake. Your kind requests have brought me back, not quite kicking and screaming, to my long suffering blog which for one reason and another stops and starts like an old banger of a car.

I have literally made thousands of cakes over the years, selling many of them at my weekly stall at Wyken Hall Farmers Market, but my husband thought this was the best cake I have ever made, so that is certainly saying something. He doesn’t have a particularly sweet tooth so he’s not a great fan of cakes with huge amounts of buttercream or big fudgey chocolate affairs, although, thinking about it,  I have never seen him turn down a slice!

 

This cake came about because of a tub of lonely blueberries I had sitting in the fruit bowl. I put a handful on my breakfast yoghurt in the morning and although I ate them they were not the sweetest or most tasty of berries. As I couldn’t imagine anyone else finishing them up, they were destined for the chicken coop. Rather than give them to our hens I thought it would be a good idea to use them up in a cake, which killed two birds with one stone as the cake tin was looking noticeably unemployed. An empty cake tin at any time, let alone in the summer holidays is classed as a sin in this house, so after a reccy in the cupboards I came up with this.

Served warm with vanilla ice cream, it would also make a great dessert.

Hopefully you will like it as much as the Dickson household!

 

Print
COCONUT AND BLUEBERRY CAKE WITH LEMON DRIZZLE TOPPING
Author: Lindsey Dickson
Recipe type: Baking
Prep time:  15 mins
Cook time:  50 mins
Total time:  1 hour 5 mins
 
You will need a lined 19cm deep loose bottomed cake tin.
Ingredients
  • 175g unsalted butter, softened
  • 175g golden caster sugar
  • 150g plain flour
  • 1 teaspoon baking powder
  • 125g desiccated coconut
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 3 Tbs milk
  • 200g blueberries
  • 1 lemon
  • 60g granulated sugar
Instructions
  1. Preheat oven to 170c (fan)
  2. Using an electric mixer, cream the butter and sugar together until really pale and fluffy (about 5 minutes).
  3. Sift the flour and baking powder into the bowl and then add the eggs, vanilla, milk and coconut. Beat together until everything is mixed together.
  4. Manually fold in just over half of the blueberries, taking care not to crush the berries. The mixture will be quite stiff.
  5. Spoon into the prepared tin, smooth the top and scatter over the remaining blueberries (don't push them in).
  6. Bake in the oven for 45-50 minutes until golden brown, raised and firm to the touch in the middle.
  7. Ten minutes before the end of baking, grate the lemon and put the zest into a small bowl, mix with 30g of the sugar.
  8. Juice the lemon into a small pan with the other 30g of sugar and cook gently until the sugar has melted then simmer rapidly for 3-4 minutes.
  9. When the cake is cooked, remove from the oven and scatter the lemon zest and sugar. Spoon over the hot sugar and lemon mixture. Leave for a few minutes until the tin is cool enough to handle then remove the cake and leave to cool on a wire rack.
3.5.3226

 

 

 

Filed Under: Baking, Desserts

« CHITELLINI – Sicilian Almond Biscuits
MY AEOLIAN ADVENTURE »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

HELLO AND WELCOME TO THE EATING TREE

Extolling the joys of great home cooking from my cottage in the East of England.

Enjoy xx

Photographs my own.

Contact me by using the form below or via Facebook, Twitter or Instagram.

Read More…

CONTACT ME

    Your Name (required)

    Your Email (required)

    Subject

    Your Message

    FOLLOW ME ON

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    OLDER POSTS

    GINGER FOX CHOCOLATE CAKE

    PLUM CRUNCH CAKE

    MINTY CARROT CHICKEN

    FRITTATA

    BREAD PUDDING

    RASPBERRY RIPPLE ICE CREAM

    TARTIFLETTE

    SPRING SPINACH AND RICOTTA FILO PIE

    Recent Posts

    • Crispy Fried Chicken Strips
    • Perfect Roast Chicken, Every Time.
    • My Puglian Adventure
    • Streusel Plum Cake
    • BASIC WHITE LOAF

    Categories

    Archives

    Newsletter

    Don't forget to leave a comment otherwise I won't know that you have visited and it would be lovely to meet you!

    If you have anything food related going on in and around Suffolk that you think I should know about please let me know. xx

    Copyright Lindsey Dickson © 2021

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok
    This site uses cookies: Find out more.