My Blueberry-Coconut Dream Cake Is Delectable


a piece of my Blueberry-Coconut Dream Cake
Here’s a piece of my Blueberry-Coconut Dream Cake.  Too bad that you can’t taste it through the computer!


Now is the prime to take advantage of blueberries.  If you love their awesome flavor as much as I do, then you got to try my cake.  My Blueberry-Coconut Dream Cake has everything that you want with its moistness and delicate, fine-texture from its gently spiced nutmeg and lemon batter for hosting luscious, juicy berries and coconut in style.

For this recipe, I do something different and use some coconut flour in addition to the all-purpose flour for firing up more coconut flavor.  However, if you don’t have coconut flour on hand simply take it out of the recipe and eliminate the water.  Don’t add more flour to replace it and it will turn out beautifully for you.

As promised, you won’t need to cream any margarine or shortening.  You will be using oil and basically mixing everything.  The most work that you can expect to do is clean the blueberries, line up the ingredients, and stir, pour, pat, and top with more batter.  Your hardest task is waiting for your oven timer to ring once those aromas start filtering through your home.

Another fabulous thing that you’ll find is that the berries won’t end up with a purple mess at the bottom of your cake pan when mixed in this fashion.  Instead, you will rejoice at saving yourself the mess while it enhances the flavor and texture of this yummy cake.

What else is fantastic about this recipe is there is no need to frost it.  Of course, you can always top it with your favorite icing, if desired.

I hope that the next time you shop for berries and are in the mood for cake that you’ll give my recipe a try.  Honestly, you will be so glad that you did!


My Blueberry-Coconut Dream Cake in the pan
My Blueberry-Coconut Dream Cake, uncut.



My Blueberry-Coconut Dream Cake


2 cups of sifted flour
½ cup of coconut flour
½ cup of water
1 cup of milk
3 teaspoons of baking powder, leveled
½ cup of canola oil
2 large eggs
1 cup of sugar
1/4 teaspoon of salt
1 cup of blueberries
½ cup of coconut flakes
1 teaspoon of lemon extract
1/4 teaspoon of ground nutmeg


Preheat your oven to 350-degrees.

Clean your berries and set them aside in a mixing bowl.

In another mixing bowl, mix the rest of the ingredients except for the coconut flakes with a whisk, electric mixer or even a fork until combined and moistened.  There is no need to overly work this batter.

Grease a 12 -3/4″ x 9″ x 2″  baking pan.

Pour half of the batter into the pan.

Next, top with the blueberries and your flaked coconut.  Gently press in with your fingers.

Finish topping with the rest of your batter.

Bake at 350-degrees for about 25 minutes or until a toothpick or slender knife comes out clean.




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