Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1 cup fresh or frozen blackberries
- 1/2 cup shredded coconut
- 1/4 cup fresh lemon juice
- 2 tablespoons water
Directions
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy; beat in the eggs one at a time, then stir in the vanilla.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined; gently fold in the coconut milk, blackberries, and shredded coconut.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
For the lemon syrup: combine sugar, lemon juice, and water in a small saucepan and heat gently until the sugar dissolves.
Pour the warm syrup over the warm cake, allowing it to soak in completely.
Slice and serve.
Frequently Asked Questions
How should I store the Sticky Blackberry and Coconut Cake to keep it fresh?
Once completely cooled, store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Because of the lemon syrup glaze, refrigeration is not necessary unless your kitchen is very warm, but if you do refrigerate, let it come to room temperature before serving for the best texture.
Can I substitute the butter in this cake recipe?
While the 1/2 cup of unsalted butter provides essential richness, you can substitute it with an equal amount of firm coconut oil for a stronger coconut flavor. Ensure the coconut oil is very soft, similar to the softened butter listed in the ingredients, for proper creaming with the sugar.
What is the best way to ensure the cake doesn't stick when baking in the loaf pan?
To prevent sticking in your 9x5-inch loaf pan, generously grease the pan and then line it completely with parchment paper, leaving an overhang on the long sides. This parchment sling allows you to easily lift the entire cake out after the 50-minute bake time and before applying the lemon syrup.
