I love coconut. Mounds bars have always been my favorite candy bar (especially homemade versions), coconut ice cream and I go way back, and I even love the cheap, way-too-sweet coconut macaroons from the grocery store. As it turns out, I subconsciously stacked this year’s summer recipes with more coconut based desserts than I would have liked— because come on, I’m trying to curate a wide variety of unique and delicious recipes, not just all of the coconut desserts that I want to eat in my pjs at 10 am. I really want to blame pregnancy for this flood of coconut, but I think I just have to accept it’s one of my favorite summer flavors. I will, however, blame pregnancy for the obsession with salt and vinegar chips, the need for tapatio on everything, and (maybe) for wanting to eat dessert in my pj's at 10 am. This cake takes my love of coconut— the chewy texture, the sweet aroma— and blends it seamlessly with juicy blueberries, lemon zest and nutty almond flour. It’s moist and packed with flavor, yet surprisingly relaxed and everyday. Eat this cake for a morning snack, bake it for a casual get together, or give it as a comforting and delicious gift. And like Ottolenghi says in his book, this cake is practically a superfood. Eat up!
coconut almond blueberry cake
serves 8-10 | recipe from Sweet, by Yotam Ottolenghi and Helen Goh
1 2/3 cups (180 g) almond meal
2/3 cup (60 g) finely shredded coconut (I used normal unsweetened, shredded coconut)
1 1/4 cup (250 g) granulated sugar
1/2 cup + 1 tbsp (70 g) all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
4 large eggs
3/4 cup + 2 tbsp (200 g) unsalted butter, melted and cooled
1 1/2 tsp vanilla
finely grated zest of 2 lemons (2 tsp)
1 1/4 cups (200 g) fresh blueberries
1/4 cup (20 g) sliced almonds
Preheat oven to 350 °F. Grease a 9" round cake pan and line it with parchment paper, then set aside.
In a large mixing bowl, whisk together almond meal, coconut, sugar, flour, baking powder, and salt until no lumps remain.
In a medium-sized bowl, whisk eggs to break up yolks, then add melted butter, vanilla extract, and lemon zest and whisk until combined. Pour egg mixture into the dry ingredients and whisk to combine. Gently stir 1 cup of blueberries into the batter, then pour into prepared pan. Sprinkle remaining blueberries and sliced almonds over the top of the cake and bake for 50-55 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Watch the cake closely towards the end, it can go from loose and liquid in the center to overcooked very quickly.
Allow the cake to cool for 30 minutes, then run a knife around the edge of the cake to loosen it from the pan. Place a cutting board on top of the cake pan, invert the pan and board, then remove the pan and parchment paper from the bottom of the cake. Place a serving platter on top of the cake and invert the board and plate once more to get the cake right side up. Serve warm or at room temperature.
the cake is very moist and keeps well for up to 3 days in an airtight container. It can also be frozen for up to a month.