Blueberry and coconut are up there in my list of favourite fruits. It isn’t a combination you see often , however in my opinion it is a very underrated one. The earthiness and exotic flavors of coconut pair perfectly with the sweetness of blueberries. This cake has a delicate sweet taste and moist texture that is sure to impress.
Blueberries are not currently in season, however I always have a frozen pack in my freezer for when I want some. They are so useful to keep and we get so much use out of them, whether they are being used as pancake topping or into a blueberry sorbet.
Loaf cakes are really simple to make and in my opinion can be very versatile. For example because I wanted a deeper coconut taste, I used a mix of coconut and cow’s milk.
One thing to remember when using frozen fruit is, to coat it in flour before adding it to the batter. This will absorb some of the extra juices that the blueberries release when baking, preventing the cake from becoming too moist. Another the thing the flour does is, it stops the blueberries from sinking to the bottom of the cake.
For the icing I used plain old glace` icing, jazzed up with some blueberry juice. I was originally planning to do buttercream, but I wanted to make this as quick and easy as possible so opted for glace`. The cake isn’t particularly sweet, however the icing is extremely sweet so balances it out.
This blueberry and coconut loaf cake is great for an afternoon tea with friends.
Blueberry and Coconut Loaf Cake
- 200 g Unsalted Butter At room temperature
- 200 g Caster Sugar
- 200 g Self Raising Flour Sifted
- 4 Large Eggs
- 1/4 tsp Vanilla Extract
- 2 tbsp Coconut Milk
- 1 tbsp Full Fat Milk
- 30 g Frozen Blueberries
- 1 tbsp Plain Flour
- 25 g Shredded Coconut
- 5 Frozen Blueberries
- 200 g Icing Sugar
- 2 tbsp Hot Water
- 20 g Shredded Coconut
- Preheat your oven to 160degrees
- Grease a loaf tin and line it with baking paper
- In a large bowl beat together the butter and sugar until it's incorporated and creamy
- Add your eggs, flour and the vanilla extract and mix again until everything is incorporated and the batter is smooth
- Toss your blueberries into the plain flour making sure they are all coated
- Fold the blueberries and shredded coconut into the batter and pour it into the loaf tin
- Bake for 50-55 minutes or until a cake tester comes out clean
- Leave it to cool into the tin while you make the icing
Icing and Topping
- In a dry pan toast the coconut on medium heat. Make sure to keep stirring so as not to burn them. Once toasted pour them in a separate bowl off the heat
- Microwave your blueberries for about 40 seconds or until the juice comes out. Keep the juice and toss the blueberries
- In a large bowl add the blueberry juice to the icing sugar and the hot water and stir until you a have a smooth glaze
- Pour the icing onto the cake and sprinkle with the toasted coconut. Leave the icing to set before cutting and enjoying.