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Lemon Coconut Blueberry Cake

A moist and fluffy cake bursting with sweet blueberries, zesty lemon, and tropical coconut undertones, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest Freshly grated
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup shredded coconut (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour your cake pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Mix until just combined.
  6. Fold in the blueberries and shredded coconut if using, being careful not to overmix.
  7. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool before serving. Enjoy every slice!

Notes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container for up to three days at room temperature or in the refrigerator. For long-term storage, wrap individual slices and freeze for up to three months.