Blueberry-Coconut Cake

They are small, fruity and full of antioxidants! The perfect snack. But I think sometimes it is also necessary to bake them into a delicious cake to satisfy that afternoon craving for something sweet. Since I like to combine flavours in my recipes, this blueberry creation is combined with coconut. A crossover of known and asian flavours which I love. The recipe is suitable for a 24cm cakeform or 12 tiny cakes. And I love tiny cakes so I decided to bake those! Fruity and cute like summer!

You can always decide between using frozen or fresh berries. Frozen blueberries are most of the time smaller than the fresh alternative and will colour your dough a lot more. So do not be alarmed if you use frozen berries and your dough looks different than in my pictures since I used fresh berries. I used fresh berries because they are in season right now an I love to eat some while baking! The coconut flavour in my recipe is achieved by using coconut milk and shredded coconut. I always use organic shredded coconut because the difference in quality and flavour between organic and conventional shredded coconut is huge. You can test it by buying both and tasting them shortly after one another. You will see that the organic shredded coconut is moist and fruity and has bigger chunks than the conventional alternative that is most of the time a waste product of another production process. As far as coconut milk is concerned I use products that I buy in the asiasupermarket. They are imported from Thailand and filled into tetrapack containers. With those products the fat and water part do not seperate easily and the consistency is more homogenous. If you are using a canned product and your coconut milk has seperated simply pour everything out and mix it until you reach a homogenous fluid again.



60g shredded coconut

60g rice flour

75g millet flour

60g corn starch

45g potatoe starch

100g sugar

1/2 + 1/4 teaspoon xanthan

3 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon gvanilla

1/2 teaspoon salt

** for a 24cm cake **


** 12 miniatures **


75g oil

90g water

150g coconut milk

75g applesauce

3 teaspoon lemon juice

some lemon zest

fresh blueberries


3 tablesopoons lemon juice

15 tablespoons powdered sugar


Preheat your oven to 170°C.
Mix your dry ingredients in a big bowl to make your flour mixture.
In another bowl mix all of your wet ingredients except for the berries.
Now you can add your wet ingredients mixture to your flour mix and stir it until you have produced a homogenous dough with no more clumps.
As a last step you should add the berries. It’s best to use a cooking spoon to stir the berries in gently. That way you won’t colour your dough too much.
Pour the dough either into the 24cm cakeform or divide it evenly between your miniatures and put your cake/s into the preheated oven. The big cake needs about 35 minutes and the small ones only 15 minutes. In the meantime you can prepare the glaze.
The lemon glaze is very easy to prepare. Simply mix the powdered sugar and lemon juice together. If you find it too liquid or firm you can always adjust by adding more liquid or sugar.
Test with a toothpick if your cake is ready after the baking time has passed. Then let it cool down for about 20-30 minutes before glazing your delicious berry wonder.

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