Blueberry Almond Coconut Cake
Servings: 10 servings
I love cake and if there is fruit involved, even better. This one is quick to throw together, no mixer involved, only two bowls, a whisk and a rubber spatula. This can be served warm with a dollop of whipped cream on the side for dessert, or at room temperature any time of day.
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Ingredients
- 1 2/3 cups almond meal
- 2/3 cup finely shredded coconut
- 1 1/4 cups granulated sugar
- 1/2 cup plus 1 tablespoon self-rising flour
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup plus 2 tablespoons unsalted butter (melted and cooled)
- 1 1/2 teaspoons vanilla
- finely grated zest of 2 lemons (2 teaspoons)
- 1 1/4 cups fresh blueberries
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350 degrees. Grease the base and sides of a 9-inch round cake pan and line it with parchment paper, making sure the paper rises 1inch above the sides of the pan. Set aside.
- Place almond meal, coconut, sugar, flour and salt In a large mixing bowl and whisk together to aerate and remove lumps.
- Place eggs in separate medium bowl and whisk lightly. Add melted butter, vanilla and lemon zest and whisk again until well combined.
- Pour eggs into dry mixture and whisk to combine. Fold in 1 cup of the blueberries, then pour mixture into prepared pan. Sprinkle rest of blueberries on top, along with sliced almonds.
- Bake 50-55 minutes, or until a skewer inserted into the center comes out clean. Keep a close eye on it toward end of cooking, the relatively large number of eggs in the batter means that it can go from still being a bit liquid in center to being overcooked in. Just a few minutes.
- Set on cooling rack for 30 minutes before inverting cake out of pan, removing parchment paper and placing right side up on serving plate.
Notes
If you do not have self-rising flour, you can substitute 1/2 cup plus 1 tablespoon All-purpose flour, 3/4 teaspoon baking powder and an additional 1/4 teaspoon salt. You can also use frozen blueberries without thawing in place of the fresh ones.
ATTRIBUTION: Adapted from https://www.withspice.com/blog/coconut-almond-blueberry-cake/
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