Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! This Coconut Almond Blueberry Cake isn't just another dessert—it's a mouthwatering journey that combines the nutty richness of almonds, the tropical sweetness of coconut, and the burst of fresh blueberries in one irresistible slice. Whether you're a seasoned baker or a kitchen novice, this recipe promises to elevate your dessert game and leave your guests begging for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened coconut flakes
- 1/2 cup butter, softened
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until well combined and free of lumps.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Do not overmix.
- Gently fold in unsweetened coconut flakes, ensuring even distribution throughout the batter.
- Carefully fold in fresh blueberries, being careful not to crush them and distribute evenly.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with additional toasted coconut flakes before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and other ingredients are at room temperature for smoother mixing and better cake texture.
- Prevent Blueberry Sinking: Toss fresh blueberries in a light dusting of flour before folding into the batter to help them stay evenly distributed during baking.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and tender.
- Check for Doneness: Use the toothpick test—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool completely before removing from the pan to maintain its structure and prevent breaking.
- Optional Enhancements: Consider toasting the coconut flakes before adding them for an extra layer of flavor and crunch.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
