Coconut Vanilla Blackberry Cake
Highlighted under: Sweet Recipes
Indulge in the tropical flavors of this Coconut Vanilla Blackberry Cake, perfectly suited for any occasion.
This Coconut Vanilla Blackberry Cake is a delightful treat that combines rich coconut flavor with the tartness of fresh blackberries. It's perfect for summer gatherings and special celebrations.
Why You Will Love This Coconut Vanilla Blackberry Cake
- Tropical coconut flavor with a burst of fresh blackberries
- Light and fluffy texture that melts in your mouth
- Perfectly sweetened, making it ideal for any occasion
The Perfect Balance of Flavors
This Coconut Vanilla Blackberry Cake is a delightful fusion of tropical and fruity flavors. The coconut brings a rich, nutty essence that pairs beautifully with the sweet-tart blackberries, creating a harmonious blend that tantalizes the taste buds. Each bite offers not just a burst of flavor, but also a hint of nostalgia, reminiscent of sun-soaked beaches and vibrant summer days.
The cake’s vanilla undertones enhance the overall flavor profile, making each slice a treat for both the eyes and palate. The addition of shredded coconut not only contributes to the flavor but also adds a lovely texture that complements the moistness of the cake. This balance of ingredients ensures that every forkful is a journey of taste.
A Cake for Every Occasion
Whether you're hosting a birthday party, celebrating an anniversary, or simply enjoying a casual get-together, this Coconut Vanilla Blackberry Cake is the ideal centerpiece. Its inviting appearance and delightful aroma will draw guests in, making it a perfect addition to any festive table. Plus, its light and fluffy texture makes it a crowd-pleaser, appealing to both adults and children alike.
This cake is not only delicious but also versatile. It can be served as a standalone dessert or paired with a scoop of vanilla ice cream for an extra indulgent treat. Its elegant presentation makes it suitable for both casual and formal gatherings, ensuring that it fits seamlessly into any occasion.
Tips for Baking Success
To achieve the best results, make sure your ingredients are at room temperature before you start baking. This helps to create a smoother batter and ensures that the cake bakes evenly. Additionally, be gentle when folding in the blackberries; this will help keep them intact and prevent them from sinking to the bottom of the batter.
Don’t rush the cooling process after baking. Allowing the cake to cool completely before frosting is crucial for preventing the frosting from melting and sliding off. For an added touch, consider garnishing with fresh blackberries or a drizzle of coconut milk to elevate the cake's presentation and flavor even further.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blackberries
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon coconut milk
- 1/4 cup shredded coconut for topping
Gather all ingredients before starting to ensure a smooth baking process.
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, shredded coconut, and salt.
Cream Butter and Sugar
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla
Add the eggs, milk, and vanilla extract to the butter mixture, mixing well until combined.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blackberries.
Bake the Cake
Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Make the Frosting
While the cake is baking, prepare the frosting by beating the softened butter and powdered sugar together. Add vanilla extract and coconut milk, mixing until smooth.
Frost the Cake
Once the cake has cooled, spread the frosting evenly over the top and sprinkle with shredded coconut.
Allow the cake to set for a few minutes before serving to let the flavors meld.
Storage Tips
To keep your Coconut Vanilla Blackberry Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, you can refrigerate it, but be sure to let it come to room temperature before serving for the best flavor experience.
For longer storage, consider freezing the cake. Wrap individual slices in plastic wrap and then place them in a freezer-safe container. This way, you can enjoy a slice of tropical goodness whenever the craving strikes!
Serving Suggestions
Serve your Coconut Vanilla Blackberry Cake with a dollop of whipped cream or a scoop of coconut ice cream for a refreshing dessert. Pair it with a light herbal tea or a fruity cocktail to enhance the tropical vibe of the cake.
Consider adding a sprinkle of toasted coconut on top of the frosting for an extra crunch and flavor boost. This simple touch can elevate your cake and impress your guests, making for a delightful dining experience.
Variations to Try
Feel free to experiment with different fruits! Raspberries or strawberries can be substituted for blackberries, offering a unique twist on the flavor profile. For an added layer of richness, consider incorporating lime zest into the batter for a citrusy zing.
If you're looking for a gluten-free option, you can replace the all-purpose flour with a gluten-free blend. Just be sure to check the baking powder and other ingredients to ensure they are also gluten-free.
Questions About Recipes
→ Can I use frozen blackberries?
Yes, you can use frozen blackberries. Just make sure to thaw and drain them before adding to the batter.
→ How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days.
→ Can I substitute coconut milk with almond milk?
Yes, almond milk can be used as a substitute for coconut milk in the frosting.
→ Is this cake suitable for gluten-free diets?
You can use a gluten-free flour blend to make this cake gluten-free.
Coconut Vanilla Blackberry Cake
Indulge in the tropical flavors of this Coconut Vanilla Blackberry Cake, perfectly suited for any occasion.
Created by: Emily
Recipe Type: Sweet Recipes
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blackberries
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon coconut milk
- 1/4 cup shredded coconut for topping
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, shredded coconut, and salt.
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs, milk, and vanilla extract to the butter mixture, mixing well until combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blackberries.
Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting by beating the softened butter and powdered sugar together. Add vanilla extract and coconut milk, mixing until smooth.
Once the cake has cooled, spread the frosting evenly over the top and sprinkle with shredded coconut.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g