Dreamy Lemon & Coconut Cake with Blueberries & White Chocolate

by Spoonavocadosalt
Dairy-free
Vegetarian
60 min
Dreamy Lemon & Coconut Cake with Blueberries & White Chocolate
Fresh and juicy lemon cake to offer when someone has a birthday, to celebrate something or just invite friends!

ingredients

  • 1 x lemon
  • 3 x eggs
  • 2 dl sugar
  • 2 tsp baking powder
  • 1 tsp vanilla sugar
  • 1/2 tsp salt
  • 100 g butter
  • 1 dl milk
  • 3/4 dl coconut
  • 3 dl plain white flour
  • 5 dl heavy cream
  • 1 1/2 dl vanilla sauce
  • 200 g white chocolate
  • 3 dl blueberries

method

  1. Set the oven to 180 degrees.
  2. Finely grate the lemonzest. Whisk eggs and sugar until fluffy in a bowl. Add baking powder, vanilla sugar, salt, butter and milk. Stir well.
  3. Add lemon juice and zest, coconut and wheat flour. Mix everything together quickly to a smooth mixture. If you whip for too long, the gluten threads will be too strong and the sponge cake will be tough.
  4. Pour the batter into a form with baking sheet.
  5. Bake the cake in the middle of the oven for 20-30 min. The oven heat can vary in different ovens and therefore the baking time. Check with a test stick if the cake is ready.
  6. Let the cake cool. Whip the cream together with a pinch of vanilla sugar. Divide the cake. Assemble the cake with a layer of custard and top the cake with cream. Grate white chocolate into flakes with a cheese grater and decorate the cake in a circle with chocolate flakes.
  7. Top with blueberries (frozen or fresh, but not American blueberries!), a little lemon balm if you have it and voila - ready to serve!
advertisement