Blueberry Coconut Pound Cake, a deliciously soft coconut cake with a sprinkling of juicy blueberries.
Blueberry Coconut Pound Cake, a deliciously soft coconut cake with a sprinkling of juicy blueberries.
This is such a delicious and popular pound cake recipe. Once you’ve tried this recipe, I am sure you will make it time and time again. The recipe itself is very easy to follow, just prepare all your ingredients and add step by step. For the baking time, please do check after 50 minutes as everyone’s ovens can vary so much.
The texture of this blueberry coconut pound loaf cake is a fine crumb and very moist.
The flavor is simply wonderful, packed with coconut and blueberries, when you take a bite, you get a lovely soft cake texture and a burst of juicy blueberries, it’s a perfect cake to go with a cup of tea, or to have alongside a breakfast or brunch.
This blueberry coconut pound cake is very freezer friendly so if you wanted to make a few loaves or perhaps cut into portions and freeze, there isn’t any loss of quality once defrosted.
You could also make ahead and freeze in 2 halves, for example, if there’s just one or two of you at home, then freezing half for another day is a great idea.
We’ve got a lot of pound cake recipes, with all different flavors and textures so make sure you check them out. There’s a cake to suit everyone!
This is a great cake to make for a potluck or a party. You can transport it very easily, and slice before you arrive or when you get to your venue.
You can also make this cake in a bundt pan or 2 8 – 9 inch round pans, and add a buttercream filling in between to make a round sandwich cake, for example, as a birthday cake.
I haven’t made this loaf cake particularly sweet, as the coconut does add to the overall sweetness, as well as the blueberries.
On this occasion, I used frozen blueberries which do seem to be much sweeter than fresh blueberries. I suggest you taste a blueberry before deciding to add more sugar or not. if the blueberries are sweet, then don’t add more sugar.
You will need a loaf tin, mine measures 30cm x 12 cm, and 8cm deep. (12-inch pan) .The batter will also fit in a 9-inch loaf pan.
Please note cook times will vary if you are not using a regular loaf pan.
Ingredients:
3/4 cup or 175 g softened butter
3/4 cup or 175 ml coconut milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
6 Tablespoons desiccated / shredded coconut, divided
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 1/2 tsp baking powder
1/2 tsp salt
12 oz or 350 g Frozen or Fresh Blueberries
Instructions:
1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
2. Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.
Place the blueberries in a bowl and add 2 tablespoons of the desiccated coconut and 1 Tablespoon of flour (from the cake ingredients). Coat the blueberries all over. This will reduce the likelihood of the blueberries sinking to the bottom during baking.
3. Start with making the cake batter by creaming the butter and sugar until a pale light color.
4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
5. Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the blueberries, 4 Tablespoons shredded/desiccated coconut, and the rest of the coconut milk and flour.
6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1hr and 15 minutes. ***** Please note, if using a Bundt tin, cook time is 1 Hour 5 minutes.
*** Please do a test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
7. When the cake is done, take it out of the oven and leave in the cake tin for 2 minutes then turn out on to a cooling rack.
Sprinkle a little coconut on the top if you wish, and store in an airtight container.
We’d love to hear from you and what you thought of our blueberry coconut pound loaf cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here’s a few more pound cake recipes for you to enjoy!
Lemon and Poppy Seed Pound Cake
Blueberry Coconut Pound Cake
Ingredients
- 3/4 cup or 175 g softened butter
- 3/4 cup or 175 ml coconut milk
- 1 1/2 cups or 290 g regular sugar
- 3 eggs (lightly beaten)
- 6 Tablespoons desiccated/shredded coconut, divided
- 1 3/4 cups or 225 g Plain / All purpose flour (sieved)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 12 oz or 350 g Frozen or Fresh Blueberries
Instructions
1. Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
2. Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc. Place the blueberries in a bowl and add 2 tablespoons of the desiccated coconut and 1 Tablespoon of flour (from the cake ingredients). Coat the blueberries all over. This will reduce the liklihood of the blueberries sinking to the bottom during baking.
3. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
5. Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the blueberries, 4 Tablespoons shredded / desiccated coconut, and the rest of the coconut milk and flour.
6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1hr and 15 minutes. ***** Please note, if using a Bundt tin, cook time is 1 Hour 5 minutes.
*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
7. When the cake is done, take it out of the oven and leave in the cake tin for 2 minutes then turn out on to a cooling rack.
Sprinkle a little coconut on the top if you wish, and store in an airtight container.
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 409 Total Fat: 20g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 93mg Sodium: 336mg Carbohydrates: 54g Fiber: 2g Sugar: 34g Protein: 5g
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