Crunchy coconut and blueberry cake
Skill level: Bit of effort
This deliciously moist and sticky cake is crammed full of tropical tasting coconut and juicy blueberries. It is baked in a pastry shell for easy eating but you can just bake it in a plain parchment lined tin if you prefer
- 320g pack ready rolled sweet shortcrust pastry
- 100g unsalted butter, softened
- 200g caster sugar
- 2 medium eggs, beaten
- 200g unsweetened desiccated coconut, ground
- 150g blueberries
You can use other fresh berries in this recipe such as raspberries or chopped blackberries. If you prefer dried fruit, try chopped glace cherries, dried apricots or sultanas
- Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Grease and line a 30 x 20cm rectangular cake tin with baking parchment. Unroll the pastry and place on a lightly floured surface. Roll out a bit more until the pastry is approximately 3cm larger all round than the tin. Using the rolling pin to help you, lift the pastry into the tin and press it gently into the corners to fit snugly. Trim to neaten the edges.
- Lay a sheet of parchment in the centre of the pastry and fill with baking beans or dried pulses. Bake for 10 mins to set the pastry, then carefully remove the paper and beans and bake for a further 10 mins until lightly golden.
- Meanwhile, beat the butter and sugar together until pale and creamy. Beat in the eggs and coconut, and gently fold in the blueberries. Set aside.
- When the pastry is cooked, reduce the oven temperature to 140°C/275°F/Fan 120°C/Gas Mark 1. Spread the coconut mixture in a thick layer in the pastry case and bake for 25-30 mins until golden brown. Leave to cool completely in the tin before slicing into 12 pieces to serve.