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Blueberry Coconut Cake

Three layers of moist coconut sponge studded with juicy blueberries, layered with creamy coconut buttercream and filled with gooey blueberry jam. For this recipe, you won’t need any eggs or any dairy, and the best part is it’s super simple to make!

Blueberry Coconut Cake

We start by making my one-bowl coconut sponge with juicy blueberries folded through. Between each layer of sponge is homemade blueberry jam which oozes through in every single bite. It’s wrapped in a creamy coconut buttercream for the perfect flavour combination. 

Tips for making the best sponge:

1. Use buttermilk - due to the acidity, buttermilk helps break down gluten and proteins in cakes to make them more tender. I make a dairy free alternative by adding vinegar to dairy free milk.

2. Don’t overmix - this will cause dense, tough, or deflated cakes

3. Use room temperature ingredients - room tempetature ingredients bond together better, creating a seamless and even texture

4. Weigh your ingredients and follow the exact recipe

5. Don’t overbake or rush!


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