John Myers
Small Coconut and Blueberry Cake
The perfect small coconut and blueberry cake recipe with a picture and simple step-by-step instructions.
- 70 g Butter
- 100 g Ladyfingers
- 200 g Blueberries fresh
- 1 piece Fresh lime
- 3 tablespoon Powdered sugar
- 400 Milliliters Coconut milk
- 7 leaf Gelatin
- 200 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 2 tablespoon Desiccated coconut
- 4 piece Raffaello
- 8 piece Blueberries fresh
- Melt the butter. Put the ladyfingers in a freezer bag and “run over” them with the rolling pin to make fine crumbs 😉 Mix with the butter.
- Line the bottom of a small springform pan (approx. 20 cm in diameter) with baking paper. Put the biscuit mixture on the bottom and press down with a spoon. Place in the fridge for about 30 minutes.
- Wash and drain the blueberries. Squeeze the lime. Puree the blueberries with the lime juice, powdered sugar and 100 ml coconut milk. Put the rest of the coconut milk in a bowl. Stir in the blueberry coconut milk.
- Soak gelatine in cold water. Put 5 tablespoons of the blueberry coconut milk in a small bowl, squeeze out the gelatine well, dissolve it and mix well with the mixture in the bowl. Immediately stir well into the rest of the milk.
- Whip the whipped cream with the whipped cream and vanilla sugar until it is half stiff and fold into the mixture.
- Take the mold out of the refrigerator, distribute the mixture on the floor and smooth it out. Put the mold back in the refrigerator for at least 4 hours (or overnight).
- Carefully remove the cake from the mold, remove the baking paper and place on a cake plate. Garnish with desiccated coconut, halved raffaelos and blueberries.
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