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There’s something special about a cake that feels like a cozy breakfast and a treat all at once. This Blueberry Coconut Cake is beautifully fluffy, almost muffin-like, bursting with juicy blueberries and just the right touch of coconut and vanilla. You’d never guess it’s low in fat. It’s the kind of blueberry coconut cake recipe that tastes indulgent but feels light, perfect with a steaming mug of coffee, tea, or even a rich cup of Nutella Hot Chocolate.
What Makes This Recipe Work
This Blueberry Coconut Cake is the kind of bake that surprises you with how tender and flavorful it is. The combination of juicy blueberries and creamy coconut gives each bite a soft, melt-in-your-mouth texture that feels both comforting and tropical at the same time. It’s a simple blueberry coconut cake recipe that proves you don’t need loads of butter to get that moist, bakery-style crumb.
It’s also wonderfully versatile. Serve it warm for breakfast with coffee, or dress it up with whipped cream or yogurt for an afternoon treat. However you enjoy it, this moist blueberry coconut cake has a light sweetness and golden edge that makes it irresistible, almost like the best blueberry and coconut muffins you’ve ever had, just in cake form.
What Goes Into Blueberry Coconut Cake
This Blueberry Coconut Cake comes together with simple, wholesome ingredients that make it soft, flavorful, and beautifully moist.
- Self-Raising Flour: This gives the cake its beautiful lift and fluffy texture. You can substitute it with spelt, plain, or all-purpose flour if you add a little extra baking powder.
- Desiccated Coconut: Brings a subtle nutty flavor and extra moisture to the cake, pairing perfectly with the tartness of the blueberries.
- Apple Sauce: A smart swap for butter that keeps the cake tender and lower in fat while adding natural sweetness.
- Blueberries: Fresh or frozen, these juicy berries are tossed in a bit of flour to help them stay evenly distributed and prevent sinking during baking.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Blueberry Coconut Cake
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- Preheat the Oven: Set your oven to 176°C (350°F) and line a medium to large loaf tin with parchment paper. Set aside while you prepare the batter.
- Combine Dry Ingredients: In a large bowl, mix the flour, coconut, sugar or sweetener, and baking powder until well combined.
- Create the Batter Base: Make a well in the center of the dry mixture, then add the apple sauce, yogurt, eggs, vanilla, and milk.
- Mix Gently: Stir the ingredients together until just combined, being careful not to overmix so the cake stays light and tender.
- Layer the Batter: Pour half of the batter into your prepared tin, then scatter half of the blueberries evenly over the top.
- Add the Remaining Batter: Spoon the rest of the batter on top and finish with remaining blueberries for a burst of flavor.
- Bake: Place the loaf in the oven and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool for 10 minutes before transferring it to a wire rack. Dust lightly with icing sugar for a sweet finish.
This Blueberry Coconut Cake pairs perfectly with cozy breakfast favorites and light afternoon treats. Enjoy a slice alongside Nutella Hot Chocolate or a cup of coffee for a comforting morning start.
If you’re serving it as dessert, add a dollop of Cinnamon Rice Pudding or a scoop of vanilla ice cream on the side. Its soft crumb and coconut aroma also make it lovely with a few Fried Tortilla Chips dusted in cinnamon sugar for a fun, crunchy contrast.
Tips For Making Blueberry Coconut Cake
- Go easy on the mixing so your Blueberry Coconut Cake stays light and fluffy instead of dense. I know it’s tempting to keep stirring, but stop once everything’s just combined.
- Fresh or frozen blueberries both work beautifully. If you’re using frozen ones, don’t thaw them first because it keeps the batter from turning blue and soggy.
- Every oven has its quirks, so start checking for doneness around the 50-minute mark. A clean toothpick in the center is your best guide.
- Give the cake a few minutes to rest before slicing. I promise it’s worth the wait because it holds together so much better once it’s cooled a bit.
Recipe FAQ’s
Absolutely. Frozen blueberries work just as well, but don’t thaw them before mixing. Keeping them frozen helps prevent the batter from turning blue.
The apple sauce and yogurt already help, but don’t overbake. Check the cake a few minutes early and remove it as soon as a toothpick comes out clean.
Definitely. This batter makes wonderful blueberry and coconut muffins. Bake them in a lined muffin tray for about 20–25 minutes.
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Blueberry Coconut Muffin Cake
Ingredients
- 2 cups organic white self raising flour substitute for spelt, plain, or all purpose flour
- 1/2 cup desiccated or shredded coconut
- 1 cup natural granulated sweetener/sugar of choice
- 1 teaspoon baking powder – 3 teaspoons if using spelt, plain or all purpose flour
- 3/4 cup apple sauce or light butter of choice
- 2 tablespoons plain low fat greek yogurt
- 2 large eggs lightly beaten
- 1 tablespoon vanilla extract
- 2/3 cup unsweetened almond milk or any skim/low fat milk
- 1 cup fresh or frozen blueberries tossed with 1 tablespoon of extra flour
Instructions
- Preheat oven to 176℃ | 350℉. Line a medium-large sized loaf cake tin with baking/parchment paper. Set aside.
- In a large bowl, combine flour, coconut, sweetener/sugar and baking powder.
- Make a well in the centre of the dry mix and add apple sauce, yoghurt, eggs, vanilla and milk. Mix well being careful not to over beat the batter.
- Pour half the batter into prepared cake pan and add half the blueberries over the batter.
- Pour in the remaining batter and top with remaining blueberries.
- Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the centre of the cake comes clean.
- Allow to cool for 10 minutes before transferring onto a wire rack. Dust with a little icing sugar for an extra kick!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made it just as it was. Texture and moisture were excellent. I just found it lacking in flavour I will do it again but I will add sliced almonds and a topping to get some colour
What are the dimensions of the loaf pan that’s needed?
The cake is very good, moist and not overly sweet. I used the applesauce and never missed the butter. Have you tried it with other fruits? I’m thinking chopped dried apricots or maybe chocolate chips.
Made this for mum’s birthday, I didn’t even manage to get a slice . Everyone was head over heels with this . It was so yummy I added berries and blueberries and it smelled divine as well . Thanks for the recipe
Hi should the batter mix be quite thick?
It will be little thick for the consistency of the cake to blossom in the pan. Enjoy your cake!
I thought I did.. But it’s a good excuse to just try and Make it again! ;)))
Hi!! I tried to make this fluffy cake but didn’t turn out well:((. Left it in the oven for over an hor but inside was still wet and felt like a brick (maybe overmixed it?). I did use half a cup of sugar instead of 1. Does that Make a difference? Any advice? Thank you!!!
Hi Najat. It’s really hard to say why this cake didn’t turn out without being there and baking it with you. Did you follow the recipe exactly? A few followers on Instagram have made this cake with success and posted pictures of it, it’s a shame it didn’t work out for you 🙁
A muffin in cake form?! Talk about yummy!!!
Yes girl! So fluffy! Xx
Hello!! I wanted to make this wonderful blueberry coconut muffin cake but I had one question to ask. Do I used sweetened or unsweetened coconut? This recipe looks delicious and I can’t wait to bake it!! Thank you for your time!
Hi Dana! I would say sweetened would give the cake a beautiful flavour. I used unsweetened, but either is fine! Thank you for stopping by Xx Have a great New Year! And you’re welcome! Any time…