COCONUT AND BLUEBERRY CAKE WITH LEMON DRIZZLE TOPPING
 
Prep time
Cook time
Total time
 
You will need a lined 19cm deep loose bottomed cake tin.
Author:
Recipe type: Baking
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.
Recipe by The Eating Tree at http://www.theeatingtree.com/2017/07/29/coconut-and-blueberry-cake-with-lemon-drizzle-topping/