CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Blueberry, Almond And Coconut Cake With Whipped Yoghurt Frosting

1

  • Overview
  • Ingredients
    20 items
  • Directions

This delightful Blueberry, Almond, and Coconut Cake serves approximately 8-10 people and is of medium difficulty. It features a moist almond and coconut base studded with juicy blueberries, topped with a creamy mixture of cream cheese, yoghurt, honey, and lemon zest.

Cake

  • 500ml ground almonds
  • 180ml desiccated coconut
  • 200ml (180g) muscovado or castor sugar
  • 180ml (120g) self-raising flour
  • 60ml poppy seeds
  • 2.5ml salt
  • 5ml baking powder
  • 3 eggs
  • 180g butter
  • Zest of 2 lemons
  • 5ml vanilla extract
  • 30ml lemon juice
  • 60ml double cream plain yogurt
  • 350ml blueberries

Toppings

  • 250g cream cheese
  • 60g butter
  • 100g double cream yogurt
  • 80g honey
  • Zest of 1 lemon
  • Vanilla seeds
  • More blueberries for serving/garnish
  • Toasted almond flakes OR coconut flakes for serving/garnish

  • Preheat the oven to 170°C (160°C fan-assisted) and line and grease a 22cm springform cake tin with baking paper.
  • In a large bowl, combine the almond flour, coconut, sugar, self-rising flour, poppy seeds, salt, and baking powder. Use a whisk to combine and aerate the dry ingredients.
  • In a separate bowl, whisk together the eggs, melted butter, lemon zest, lemon juice, yoghurt, and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  • Fold in 250ml of the blueberries, then spoon the batter into the prepared cake tin. Sprinkle the remaining blueberries on top of the cake and bake for 25 minutes. Then, reduce the oven temperature to 160°C (150°C fan-assisted) and bake for an additional ±20 minutes, or until cooked through. Insert a skewer into the centre of the cake. If it comes out clean, the cake is done. Allow the cake to cool completely on a wire rack.

FOR THE TOPPING:

  • In a separate bowl, beat together the cream cheese, butter, yoghurt, lemon zest, and vanilla extract until light and fluffy. Stir in the honey and spread the topping over the cooled cake. Garnish with fresh blueberries and toasted almond flakes.