Coconut and lime blueberry cake

Simple and delicious, this blueberry cake holds the berries beautifully in place rather than letting them sink to the bottom :). Desiccated coconut, along with fresh lime juice and zest, gives it a subtle exotic twist. The cake is light, fluffy and pleasantly moist from the juicy blueberries. Perfect with an afternoon coffee, and equally lovely for a picnic or a summer gathering in the garden.

Ingredients for the coconut and lime blueberry cake:

• 180 g butter
• 200 g caster sugar
• 3 large eggs
• 1¾ cups plain flour
• 2 tsp baking powder
• a pinch of salt
• 1 cup (250 ml) lightly packed desiccated coconut
• ¾ cup buttermilk
• juice and finely grated zest of 1 lime
• 3 cups blueberries
• icing sugar, for dusting

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer and beat until light and fluffy. Add the eggs one at a time, beating well after each addition until the mixture is smooth and uniform. Sift the flour, baking powder and salt directly into the bowl. Add the desiccated coconut, buttermilk, lime zest and juice. Fold everything together with a spatula, mixing only until combined. Do not overmix.

Line a 22 × 32 cm baking tin with baking paper. Transfer the batter to the tin and spread it out evenly. Scatter the blueberries over the top.

Bake at 175°C for approximately 35–40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin. Dust with icing sugar before serving.

Enjoy!

Recipe adapted from Martha Stewart.