Moist Coconut Blueberry Cake with Cream Cheese replaces the word nice with emptypping

This delicious Blueberry Coconut Cake combines the tropical freshness of coconut with the tart sweetness of blueberries, all topped with a luscious cream cheese frosting. The base of the cake is soft and moist, thanks to the natural yogurt and cream in the batter, while the coconut flakes add a nice texture and rich flavor. Frozen blueberries scattered on top deliver a burst of flavor in every bite, and the creamy topping makes it irresistibly sweet.

Why you'll love it: This cake is a perfect balance of flavor and texture. The combination of coconut and blueberries is not only tasty, but also visually appealing, with the vibrant blueberries peeking through the golden crust. The cream cheese filling adds a silky finish that complements the moist cake beautifully. It's an easy-to-prepare recipe that delivers on both taste and presentation, making it a sure-fire hit for any occasion.

Perfect occasion: This cake is ideal for brunches, snacks or as a dessert for family dinners. It's also great for picnics and potlucks because it transports well and can be easily cut into portions. Whether you're celebrating a special occasion or just enjoying a casual get-together, this cake is sure to impress.

Decorating Tips: After smoothing the cream cheese filling, sprinkle additional coconut flakes on top to enhance the coconut flavor and add a decorative touch. For a more colorful presentation, you can also garnish it with some fresh blueberries or edible flowers. Serve each piece on a plate with a dollop of whipped cream or a side of fresh fruit for an extra special touch.

Ingredients:

• For the cake:
  • 110 g melted butter
  • 60 ml of cream
  • 120 g of sugar
  • 2 teaspoons of vanilla sugar
  • 3 medium eggs
  • 70 g of natural yogurt
  • 90 g of flour
  • 2 teaspoons of baking powder
  • 100g coconut flakes
  • 160 g frozen blueberries

• For the cream cheese filling:
  • 140 g of creamy fresh cheese
  • 50 g very soft butter
  • 100g caster sugar
  • 1 teaspoon of vanilla sugar

1. Prepare the oven and the pan:
   • Preheat the oven to 180 degrees Celsius. Line a small 25 cm square mold or a 22-24 cm springform mold with baking paper.
2. Prepare the cake batter:
   • In a blender, melt the butter then add the cream, sugar, vanilla sugar, eggs and natural yogurt. Mix until combined.
   • Add the flour, baking powder and coconut flakes and stir until just incorporated.
   • Pour the mixture into the prepared pan. If you wish, mix the blueberries in a little flour to prevent them from sinking, then distribute them over the dough.
3. Bake the cake:
   • Place the pan on the second lowest rack of the oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool slightly in the pan.
4. Prepare the filling:
   • Mix cream cheese, softened butter, powdered sugar and vanilla sugar until smooth.
5. Assemble and serve:
   • Spread cream cheese filling evenly over cooled cake.
   • Sprinkle with additional coconut flakes.
   • Cut into pieces and serve.

Enjoy this beautifully moist and flavorful Blueberry Coconut Cake, a delicious treat that combines fruity freshness with creamy decadence!