Blueberry Coconut Cake

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
• What Goes Into Blueberry Coconut Cake
• How To Make Blueberry Coconut Cake
• Tips For Making Blueberry Coconut Cake
• Recipe FAQ’s
• Blueberry Coconut Muffin Cake Recipe

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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1. 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.

1. Combine Dry Ingredients: In a large bowl, mix the flour, coconut, sugar or sweetener, and baking powder until well combined.

1. Create the Batter Base: Make a well in the center of the dry mixture, then add the apple sauce, yogurt, eggs, vanilla, and milk.

1. Mix Gently: Stir the ingredients together until just combined, being careful not to overmix so the cake stays light and tender.

1. Layer the Batter: Pour half of the batter into your prepared tin, then scatter half of the blueberries evenly over the top.

1. Add the Remaining Batter: Spoon the rest of the batter on top and finish with remaining blueberries for a burst of flavor.

1. Bake: Place the loaf in the oven and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

1. 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.

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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IngredientsUSMetric1x2x3x

• ▢ 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.

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

Thank You! https://cafedelites.com/blueberry-coconut-muffin-cake/

Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!

I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.

How to Make The Quickest Tacos

I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.

• Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
• Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
• Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.

What to stuff in a Perfect Taco?

Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.

• The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
• The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
• The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!

Our 10 Must-Make Taco Recipes

Now that you’re armed with all the pro tips, let’s get to the recipes!

Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.

Crispy Fish Tacos

Beef Mince Tacos (Better Than Takeout)

Viral Smash Burger Tacos

Easy Birria Tacos

Oven-Baked Barbecue Chicken ‘Pizza’ Tacos

Korean Bulgogi BBQ Beef Tacos

Slow Cooker Barbacoa Short Rib Tacos

Easy Taco Salad

Grilled Tequila Lime Chicken Taco Salad

The Only Salsa Recipe You’ll Ever Need

Pico De Gallo

Best Creamy Guacamole