Blueberry Coconut Cake Food
BLUEBERRY & COCONUT CAKE
This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a 22cm Bundt or ring tin. Whisk the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut. Alternately, fold the flour mix and soya milk into the wet ingredients, starting and ending with the flour.
- Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin. Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
- Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Fill centre of the cake with extra blueberries and dust with icing sugar to serve.
Nutrition Facts : Calories 387 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
COCONUT BLUEBERRY CAKE
My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.
Nutrition Facts : Calories 272 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 160mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
INDIVIDUAL BLUEBERRY-COCONUT POUND CAKES
Categories Cake Dairy Egg Fruit Dessert Bake Quick & Easy Blueberry Lime Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).
- Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
- Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut.
- Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.
COCONUT BLUEBERRY CAKE WITH LEMON SAUCE
My son requested a dessert with blueberries. After sifting through my cookbooks I found this from one of my older Taste of Home magazines. I replaced the oil with applesauce. We all loved it. I hope you enjoy it too!
Provided by lolamydog
Categories Dessert
Time 22m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl combine the flour sugar,baking powder and salt. Beat the eggs, milk and oil;stir into dry ingredients just untill moistened.Fold in blueberries.
- Transfer to a greased 13 in x 9 in x 2in baking dish.sprinkle with coconut.
- Bake at 375 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.
- In a small saucepan,combine sugar,cornstarch and lemon peel. gradually add water untill blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and lemon juice. Drizzle onto cake. Yum!
Nutrition Facts : Calories 331.3, Fat 13.9, SaturatedFat 4.5, Cholesterol 40.6, Sodium 184.6, Carbohydrate 48.9, Fiber 1.3, Sugar 29.6, Protein 4.2
INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS
These are really moist and have a nice texture from the coconut with a bit of tang from the lemon zest. Although the tops are somewhat flat, they are very pretty with the coconut topping. This recipe makes 7 muffins.
Provided by cookiedog
Categories Quick Breads
Time 40m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
- Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
- Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
- Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.
Nutrition Facts : Calories 374.3, Fat 22, SaturatedFat 14.2, Cholesterol 110, Sodium 133.6, Carbohydrate 41.4, Fiber 1.1, Sugar 26.6, Protein 4.3
BLUEBERRY COCONUT COFFEE CAKE
Adapted from Quick Cooking. I tried this delicious recipe and wrote in capital letters across the page "Excellent!" I rediscovered this yummy recipe again today as I was digging through my recipe box searching for fall favorites. The recipe originally called for shortening, but I prefer the rich flavor or real unsalted butter. Since this recipe makes 2 cakes, you can leave the coconut off the second if you want one plain. I often freeze the second cake after baking.
Provided by HeatherFeather
Categories Breads
Time 35m
Yield 2 cakes, 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder, salt.
- Using a pastry blender, cut in butter until mixture is crumbly.
- In another bowl, whisk together eggs and milk, then add to the flour mixture, stirring just enough to moisten the ingredients (overmixing will make a tough cake).
- Gently fold in the blueberries.
- Pour batter into two greased round 9" baking pans.
- Sprinkle evenly with coconut.
- Bake in a preheated 375 F oven for about 25 minutes, or until a toothpick tests clean when poked near the center of cake.
- Serve warm.
BLUEBERRY LOAF CAKE
Blueberry loaf cake with cream cheese topping
Provided by missrachaelf
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
- Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
- Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
- Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
- Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
- Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
- Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.
COCONUT-BLUEBERRY CAKE
Steps:
- Preheat oven to 325°F. Butter 13x9x2-inch baking pan. Combine flour and 1 cup sugar in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Transfer 1/2 cup coarse meal to small bowl. Mix in coconut and reserve for topping.
- Beat milk, eggs and vanilla extract in another small bowl to blend. Mix into coarse meal in large bowl. Spread batter in prepared pan. Blend blueberry pie filling, lemon juice and remaining 1 tablespoon sugar in medium bowl. Spoon evenly over batter in pan. Sprinkle topping over batter.
- Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
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- 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.
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- Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
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- Combine flours, baking powder, baking soda and salt in a bowl and stir with a whisk. Remove 2 tablespoons of flour and sprinkle over blueberries, tossing to coat.
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- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking dish and set aside.
- In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, whisk together the eggs, milk and oil. Stir the wet ingredients into the dry ingredients with a rubber spatula just until moistened. Toss the fresh or frozen blueberries with the 2 tablespoons flour and fold them in very gently to the batter. Don't overmix or the batter will start take on a blue-ish tinge.
- Scrape the batter into the prepared baking dish. Sprinkle the top of the cake with the coconut and bake for 18-25 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack.
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- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat together the eggs, milk and oil. Stir into the dry ingredients until incorporated. Fold in the blueberries.
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- Preheat your oven to 350 degrees and line the bottom of two 9-inch cake pans with parchment paper, generously rubbing coconut oil up the sides of them. Set aside.
- In a large bowl, using an electric hand mixer, beat together the melted coconut oil and coconut sugar until well combined. Add in the honey, egg yolks (make sure you've separate the whites into a different, large bowl) lemon zest, lemon juice, and vanilla and beat again until combined, scraping down the sides as necessary.
- In a separate, small bowl, stir together the tapioca starch, 3/4 cup of the coconut flour (reserving the rest for later), the baking soda and sea salt.
- Gently stir it into the wet ingredients until just combined. Then, beat until smooth and fully combined, scraping down the sides as necessary.
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Nov 17, 2014 - Healthy and delicious family-friendly recipes, with lots of treats thrown in for good measure!
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BLUEBERRY COCONUT CAKE ROLL-RECIPE WEBSITE
Blueberry Coconut Egg Cake Practice Procedure. 1 Prepare materials, egg white egg yolk separation, 35g fine sugar in egg yolk . 2 egg yolk paste, sieve low-gluten flour and corn starch, mix the eggbeater into a uniform batter. 3 Add water, salary oil, lemon juice, stir well. 4 egg yolk paste, sieve low-gluten flour and corn starch, mix with eggbeat into uniform batteries. 5 …
From delicacysfood.com
From delicacysfood.com
BLUEBERRY & COCONUT CAKE - BBC GOOD FOOD MIDDLE EAST
Blueberry & coconut cake. By Good Food. This dairy-free dessert is a guaranteed crowd-pleaser and is even freezer-friendly. Prep:20 mins . Cook:1 hrs 15 mins . Serves 12 ; Easy; Nutrition per serving. kcal 387. fat 24g. saturates 7g. carbs 47g. sugars 22g. fibre 2g. protein 5g. salt 0.3g. Ingredients. 250ml rice bran oil, plus extra for the tin; 3 eggs; 225g caster sugar; 2 …
From bbcgoodfoodme.com
From bbcgoodfoodme.com
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