Baking · English

Blueberry-Lemon Coconut Bundt Cake

Blueberry-Lemon Coconut Cake

This cake is one of the most moist and fluffy Blueberry Bundt cake ever. However, you must be very careful when removing it from the pan, because it can break easily.

When I developed this recipe, I was thinking of a cake with a light texture, yet full of flavor. The combination of blueberries, lemon and coconut is just perfect together. I added shredded coconut into the cake batter, so every single bite of the cake, besides blueberries you will taste coconut. Not to mention the citrus flavor infused with lemon zest. And the final and easy touch is shredded coconut on top of the cake.

A beautiful and delicious blueberry-lemon coconut cake that is perfect for an afternoon coffee or tea.

Check out the full recipe below :

Enjoy!!!

Fabi  😘

Blueberry-Lemon Coconut Bundt Cake

Ingredients:

2 cups self-rising flour sifted

1/2 cup (4 oz.)/ (113 grams)/ 1stick butter room temperature

2 eggs room temperature

1 1/3 organic sugar or unrefined sugar

1 1/4 cup fresh blueberries (rinse and let it dry. Then add a tablespoon of flour to coat them)

1 lemon zest (about 1 tablespoon of lemon zest)

3/4 cup coconut milk

3 tablespoons shredded coconut

Pinch of salt (if you use salted butter omit the pinch of salt)

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Instructions:

  • Preheat oven to 350F.
  • Grease a Bundt cake pan with butter or cooking spray.
  • In a bowl of an electric mixer, add butter and sugar and mix at high speed until pale.

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  • Add eggs one at a time mixing very well.

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  • Add lemon zest and mix for a minute. Scrap sides of the bowl.

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  • Change speed to low and add half of the flour and half of the coconut milk. Mix at low.

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  • Add remaining flour and coconut milk, mixing at low speed.

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  • Add shredded coconut and carefully fold in blueberries using a spatula.

**Don’t forget to coat the blueberries with flour, avoiding them from sinking to the bottom.

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  • Place batter into a prepared Bundt cake pan.

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* Bake for 40-45 minutes or until inserted tooth pick it comes out clean.

blueberry cake

  • Let it cool in pan before removing to avoid breaking. Sprinkle with some shredded coconut or powdered sugar if you like.
    **Mine almost broke…It got a few cracks…

 

blueberry lemon coconut cake 4 copy

 

**BUT it tastes amazing!!!! And the kitchen smells so good!!! 😏

**A perfect cake for an afternoon coffee or tea!

Blueberry Cake

* Enjoy!!!

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊

Blueberry-Lemon Coconut Bundt Cake

  • Servings: 10-12
  • Time: 1 hour 40 minutes
  • Difficulty: easy
  • Print

 Blueberry-Lemon Coconut Cake

Ingredients:

2 cups self-rising flour sifted

1/2 cup/ 4 oz. (113 grams)/ 1stick butter room temperature

2 eggs room temperature

1 1/3 organic sugar or unrefined sugar

1 1/4 cup fresh blueberries (rinse and let it dry. Then, add 1 tablespoon of flour to coat them)

1 lemon zest (about 1 tablespoon of lemon zest)

3/4 cup coconut milk

3 tablespoons shredded coconut

Pinch of salt (if you use salted butter omit the pinch of salt)

Instructions:

  • Preheat oven to 350F.
  • Grease a Bundt cake pan with butter or cooking spray.
  • In a bowl of an electric mixer, add butter and sugar and mix at high speed until pale.
  • Add eggs one at a time mixing very well.
  • Add lemon zest and mix for a minute. Scrape sides of the bowl.
  • Change speed to low and add half of the flour and half of the coconut milk. Mix at low.
  • Add remaining flour and coconut milk, mixing at low speed.
  • Add shredded coconut and carefully fold in blueberries using a spatula.
  • Place batter into a prepared Bundt cake pan.
  • Bake for 40-45 minutes or until inserted tooth pick it comes out clean.
  • Let it cool in pan before removing to avoid breaking.
  • Sprinkle with some shredded coconut or powdered sugar if you like.
  • Enjoy!

wordpress.com/post/fabirecipes.wordpress.com/8445

 

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9 thoughts on “Blueberry-Lemon Coconut Bundt Cake

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