Lemon and Blueberry Coconut Cake

RECIPE N0.4

Transport your taste buds to a glorious summer picnic with this sweet and zesty Lemon and Blueberry Coconut Cake 🍋🥥

With a moist coconut sponge, bursts of tangy lemon, and the charming surprise of juicy blueberries, this cake is a refreshing and heavenly treat, just perfect for summer gatherings and special occasions.

BERRY JAM or LEMON CURD?

I love this recipe for many reasons, but being able to get creative and experiment with different flavours has sent this cake to the top of my list.

This bake is filled with endless possibilities, and a great way to shake things up is by using a variety of fruit jams and curds.

Simply swap out the raspberry jam with strawberry or blueberry jam or elevate your taste buds with the vibrant and tangy notes of luscious lemon curd.

LEMON AND BLUEBERRY COCONUT CAKE with RASPBERRY JAM

Ingredients List (Cake) 📝

• 225g softened butter

• 225g caster sugar

• 225g self-raising flour

• 4 eggs, room temperature

• 50g desiccated coconut

• Frozen blueberries

• 1/2 lemon (juice)

• 1 cap of vanilla extract

• Raspberry jam

Ingredients List (Icing) 📝

• 3 tbsp butter

• Icing sugar, to decorate

• Desiccated coconut

• 1/2 lemon (juice)

• 1 cap of milk

• 1 cap of vanilla extract

Baking Method 🍪

1.Preheat the oven to 180C/ Fan 160C/ Gas Mark 4. Then, grease two 20cm cake tins with butter and line with baking paper.

2. Next, measure and combine the butter and sugar in a large mixing bowl. Once the mixture is light and fluffy, add 4 whisked eggs into the mix and stir.

3. Sift in the flour and combine with the mixture before adding the desiccated coconut, and frozen blueberries into the bowl. Then, mix the ingredients and stir with a wooden spoon.

4. Next, add 1 cap of vanilla extract into the mixing bowl and combine with the ingredients.

5. Chop one lemon in half and squeeze the juice into the bowl and give it another stir to infuse the cake batter with a burst of refreshing citrus flavour.

6. Once mixed, pour the cake batter evenly into two cake tins and bake in a preheated oven for 45-50 minutes, or until the sponges turn golden brown.

7. Once cooked, position the sponge halves on a wire rack and set them to one side.

For the Filling 🥄

8. While the cake is cooling, take a small bowl and lightly whisk the raspberry jam to remove any lumps.

9. When the cake reaches room temperature, place one sponge half on a cake tier or plate, and spread an even layer of raspberry jam over the top.

10. Carefully place the second sponge half on top of the jam layer and set it to one side to cool further.

For the Icing 🎂

11. For the icing, combine the butter, desiccated coconut, and icing sugar in a bowl, and stir with an electric mixer.

12. Next, add the lemon juice, vanilla essence, and milk into the bowl, and mix until the frosting reaches a smooth and spreadable consistency.

13. Once mixed, spread the frosting over the top of the cake, covering it entirely with a luscious layer of coconut goodness.

TOP Tip.

Place the cake in the fridge to allow the icing to set. Once the icing is firm, remove from the fridge and serve at room temperature. Enjoy!

INSPO at THE COTTAGE CORE

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