Photo: David Holifield
Blueberry coconut cake
15 ingredients
30 min + 1 hr
Serves 12
openrecipes
This easy super moist coconut cake is finished with fresh blueberries and a delicious mascarpone topping.
Estimated Nutrition (whole recipe, rough)
1195
Calories
25g
Protein
59g
Fat
144g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g/8oz fresh coconutcoconut
- 225g/8oz self-raising flour
- 2½g/½ tsp baking powder
- 4 medium eggs
- 225g/8oz caster sugar
- 225g/8oz unsalted butter
- 1 tsp natural vanilla extract
- 50g/2oz granulated sugar
- 5 tbsp coconut
- To Decorate:
- 1 x 250g/9oz tub mascarpone
- juice 1 lemon
- 5 tbsp coconut
- 2 x 125g/4½oz punnets fresh blueberries
- fresh coconut
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes