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Coconut Lemon & Blueberry Cake ｜ Recipe Blog's Recipe Transcription

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Ingredients

Cake flour : 130g
Baking powder : 1 tsp
salt : 1/4 teaspoon
Unsalted butter : 100g
Granulated sugar : 90g
egg : 1 piece and 1/2
Coconut milk : 65g
Greek yogurt : 50g
Coconut fine : 30g
Lemon zest (grated) : 1 piece
blueberry : 40g
Coconut fine for toppings : 1 tbsp and 1/2 tbsp
Powdered sugar : 30g
Leon juice : 1 tsp

Time required

90minutes

Procedure

1) Prepare the material 00:04
Add flour, baking powder and salt to the bowl and sift. In a separate bowl, add coconut milk and strained yogurt and mix.
2) Prepare for other ingredients 00:11
Put the butter in a separate bowl and mix gently with a whisk, add the granulated sugar in 3 portions and mix well each time. When it becomes fluffy, add the beaten egg in 3 portions and mix well each time. Add lemon zest and mix.
3) Make dough by combining ingredients 00:24
Add half of the sifted flour, mix by cutting with a rubber spatula, add the combined coconut milk and Greek yogurt and mix. Add the rest of the flour and mix, add coconut fine and mix thoroughly.
4) bake in an oven 00:39
Put half of the dough in a mold, flatten and sprinkle with blueberries. Add the rest of the dough, flatten and sprinkle with coconut fine for toppings. Bake in a preheated oven for about 45 minutes. Take the rough heat and let it cool.
5) Arrange 00:48
Add lemon juice to powdered sugar, mix and sprinkle on a chilled cake to complete.

Point

・ Keep all materials at room temperature.
・ It is easy to mix powders if they are sifted together.
・ Keep the blueberries dry with a paper towel.
・ Preheat the oven to 180 degrees.
・ After baking, place it on a rack to cool it, and remove the mold after the heat is removed. It's a good idea to put it in a bag and let it cool to prevent it from drying out too much.