Mariam Hamdy | Chef

Just a quick Blueberry & Coconut Cake that you can easily bake this weekend 😍

Ingredients:
350g all-purpose flour
2 tsp ground cinnamon
3 tsp baking powder
¼ tsp salt
250 g butter
150 g caster sugar
4 large eggs
2 cups blueberries fresh or frozen
1/2 tbsp. vanilla extract
1/2 cup coconut cream
1/2 cup coconut milk
1/2 cup shredded coconut 
Bluberry Glaze:
1 cup blueberries 
1 cup powder sugar

Directions
1- Preheat oven to 170 degrees C. Butter your baking tin. In a bowl, cream the butter and sugar until pale and fluffy, scrape down the sides and add the vanilla. Continue beating and add the eggs one egg at a time. Continue to beat for 5 min until you get a light and fluffy mixture scraping in between. In a separate bowl sift the flour with all the dry ingrdients.
2- Add the flour mix alternating one time with the coconut cream and another with the coconut milk. Combine well. Add the shredded coconut and blueberries and mix it in the batter.
3- Pour the batter into your baking tin spreading it into the edges leaving the edges higher than the sides. Bake for 40 min or until a skewer comes out clean. Let it cool for 20 min, then take it out of the tin and let cool completely.
4- To make the glaze, in a bowl sift the icing sugar. Blend the blueberries and strain the juice. Add one tablespoon at a time while mixing, until you get the desired consistency. Pour over the cake and enjoy!
You can decorate with edible flowers. 

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