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
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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.
Top Tip for making Crunchy coconut and blueberry cake
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
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Orange polenta and olive oil cake
This orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
By Rose Fooks Published
-
Candice Brown's rainbow cake
Want to make your very own rainbow cake? This rainbow cake recipe is easy to follow and is great for those special occasions...
By Nichola Palmer Published
-
Mary Berry’s chocolate cake
Mary Berry's chocolate cake recipe uses the all-in-one method so it's quick and easy to make.
By Mary Berry Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessert
You could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
By Ellie Hutchings Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published
-
These pumpkin-shaped pizza pockets are the perfect Halloween-themed snack - and you only need 4 ingredients to make them
4 ingredients and 20 minutes to make these pumpkin-shaped pizza pockets - just in time for Halloween!
By Ellie Hutchings Published