Coconut and Blueberry Cake

5 from 8 votes
Prep Time 1 hr
Cook Time 35 mins
Rest Time 30 mins
Total Time 2 hrs 5 mins
Course Dinner
Cuisine European
Servings 9 people
Calories 189 kcal


  • 100 g Desiccated coconut
  • 120 g Oatmeal
  • 170 g Flour
  • 2 tsp Baking powder
  • 400 ml Coconut milk thin
  • 2 tsp Lime juice
  • 1 packet Vanilla sugar brown
  • 60 g Sugar
  • 3 piece Eggs
  • 200 g Blueberries fresh
  • 1 pinch Salt


  • Preheat the oven to 180 degrees (convection 160 degrees). Line a square cake pan 20 + 20 cm or a round springform pan 24 cm in diameter with baking paper. Put the eggs, vanilla sugar, sugar, coconut milk and lime juice in a bowl and pour the Mix the hand mixer.
  • 2-3 tbsp desiccated coconut. Mix the rest of the oat flakes, flour, baking powder and a pinch of salt in a bowl. Add to the egg-coconut mixture and stir with the hand mixer. Select the blueberries. Put half of the batter into the mold and use half Sprinkle with the blueberries .. Pour the rest of the batter and blueberries on top. Bake in the hot oven on the middle shelf for 30-35.
  • After 20 minutes, sprinkle the remaining desiccated coconut over the top and finish baking the cake. Place the coconut and blueberry cake in the tin on a wire rack to cool completely, then lift out of the tin and cut into 9 cubes.


Serving: 100gCalories: 189kcalCarbohydrates: 27gProtein: 4gFat: 7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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