2 hours ago
Friday, June 26, 2015
Lately, I have been obsessed with eating yogurt with fresh blueberries and coconut on top for breakfast.
I love the combination of the two, so why not bake a blueberry coconut cake?
Ok, so I did.
I like to use Greek yogurt in cakes, and I happened to have a coconut yogurt in the fridge. I figured double the coconut, double the fun.
Since blueberries always sink in cakes, I decided to decorate the top of the cake with the fresh berries instead of mixing them all in with the batter.
It came out great. One of my top 10 cakes.
Here's the recipe, made up by moi.
Blueberry Coconut Loaf:
1 cup all-purpose flour
1/2 cup almond meal or almond flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
Zest of one lemon
1/2 stick (4 tablespoons) unsalted butter, softened
1 teaspoon pure vanilla extract
2 large eggs
6 oz. container plain Greek yogurt (I used Chobani coconut flavored)
3/4 cup of sweetened flaked coconut
1/4 cup milk
a big handful of fresh blueberries (about 3/4 cup)
1 1/2 tablespoons sugar and sliced almonds for the top
Line a loaf pan with parchment paper.
Preheat oven to 350F.
Mix the butter, sugar, eggs, vanilla, yogurt, coconut and zest together.
Next, mix in the dry ingredients, ending with the milk. Add in some blueberries and mix lightly.
Pour the batter in the loaf pan and lay the rest of the blueberries on top, pressing them into the batter only slightly.
Sprinkle w/ sliced almonds and sprinkle with sugar.
Bake for 50-55 minutes.
Let rest in the pan 10 minutes, before unmolding to a cooling rack.
Eat with a side of yogurt and some fresh blueberries.