This soft and fluffy cake makes the perfect dessert, and the combination of blueberry and coconut is so scrumptious. I also added lemon zest and juice, which compliments the blueberries wonderfully. And to finish off this cake, I’ve spread on a nice layer of cream cheese frosting that’s a cinch to make. Enjoy!
Ingredients
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
Zest from half a medium sized lemon
1/3 cup freshly squeezed lemon juice
1/3 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 1/2 cups flour
2 tsp baking powder
1/2 cup finely grated unsweetened coconut
1/2 cup frozen wild blueberries
1 (227 g) container cream cheese -room temperature
1 tsp vanilla
2 tbsp milk
1 cup icing sugar
Bakers tip: Using four paper clips, clip all four sides of the parchment paper to the lip of the tin pan so the parchment paper stays in place and doesn't fold up.
Directions
- Line a 8x8 baking tin with parchment paper, leaving a few inches of parchment paper to hang over all four edges.
- Pre-heat the oven to 350 degrees F.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the lemon zest and juice.
- Whisk in the milk and the water.
- Put the flour and the baking powder into a sifter and gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the coconut and blueberries. Don't over mix.
- Pour the batter into the pan.
- Bake for 40-45 minutes or until you can pierce the middle of the cake with a toothpick and it comes out clean.
- Place the cake on a wire rack to cool. Remove the parchment paper.
- Using an electric mixer, mix together the cream cheese and vanilla on medium-low speed.
- Gradually add in the milk and sift in the icing sugar. Mix on medium-low speed until creamy and smooth.
- Top the cake with icing.
Swap lemon for orange
If you prefer, instead of using lemon zest and juice, use zest and juice from a navel orange. The flavour works well with blueberry and coconut, and it's a nice change from lemon.
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