The 5-minute coconut and blueberry cake is a soft, delicious, and aromatic dessert ideal for breakfast. To prepare it, I started with the basic 5-minute cake recipe, balanced it to achieve a very soft and moist cake. Coconut is delicious, it pairs perfectly with chocolate, strawberries, or berries, on the blog you can find the coconut and chocolate cake and the mini coconut and raspberry tiramisu, two simple recipes that are always very successful!
The only ingredient that might cause some difficulty in this type of cake is the shredded coconut; each brand has different absorption rates, so more or less liquids may be needed depending on the quality of the coconut flour. Trying various brands, I have found that some of them are very dry, and therefore will inevitably absorb more liquids during baking.
The recipe I propose is prepared in a few minutes, you don’t need to whip anything, just weigh the ingredients, mix them together, and bake everything. To give the coconut cake a fresher and more aromatic touch, I added fresh blueberries, if you don’t like them you can omit them or replace them with other fruits of your choice.
Also try the other coconut-based recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 354.14 (Kcal)
- Carbohydrates 50.77 (g) of which sugars 29.63 (g)
- Proteins 5.36 (g)
- Fat 15.80 (g) of which saturated 6.07 (g)of which unsaturated 8.85 (g)
- Fibers 1.48 (g)
- Sodium 43.18 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup shredded coconut
- 3/4 cup sugar
- 1/2 cup milk
- 1/3 cup peanut oil
- 2 eggs (medium)
- 1 packet baking powder
- 2 teaspoons vanilla extract
- 1 cup blueberries (fresh)
- 3/4 tablespoon butter
- 3/4 tablespoon all-purpose flour
- as needed powdered sugar
Tools
- 2 Bowls
- 1 Sieve
- 1 Whisk
- 1 Cake pan Springform 9.5 inches in diameter
Procedure
In a bowl, sift the flour with the baking powder, add the shredded coconut, and set aside.
In the other bowl, pour the sugar, add the eggs, and mix well with a whisk, then incorporate the milk, oil, and vanilla.
Pour the liquid ingredients, a little at a time, into the bowl with the dry ingredients, stirring with the whisk to obtain a smooth and homogeneous batter.
Add 1 cup of blueberries to the batter.
Pour the mixture into the greased and floured cake pan and distribute 1/4 cup of blueberries on the surface.
Bake the cake in a preheated static oven at 350°F for about 40/45 minutes.
Do the toothpick test to check the cooking, if necessary extend it by a few minutes.If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The 5-minute coconut and blueberry cake is ready, let it cool completely, sprinkle with powdered sugar, and serve.
Advice
Storage
The 5-minute coconut and blueberry cake can be stored at room temperature for 3 days under a glass dome.
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