Blueberry Coconut Cake with Yogurt Cream Frosting and Blackberries
Servings: 1 7-inch Layer Cake

Blueberry Coconut Cake with Yogurt Frosting

This moist and fluffy vegan coconut cake is layered with a creamy blueberry yogurt mousse that is super refreshing, delicious and lighter than traditional frosting. The recipe is dairy-free, egg-less, easy to make and perfect for summer!
5 from 3 votes
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Course: Cake, Dessert, Torte
Keyword: Blueberry Cake, Blueberry Coconut Cake, Coconut Cake, Layer Cake, Vegan Cake, Vegan Coconut Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Author: Bianca Zapatka

Ingredients

Coconut cake

  • 1 1/2 cup coconut milk full-fat, 360ml
  • 2 tbsp lemon juice or sub 1 tbsp apple cider vinegar
  • 2 2/3 cups all-purpose flour 320g
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup sugar 200g
  • 1/2 cup coconut oil 120ml, melted
  • 2 tsp vanilla extract optional
  • 1 cup shredded coconut flakes 80g

Blueberry Yogurt Frosting

  • 1/3 cup + 1 tbsp blueberry juice 100ml, *see recipe notes
  • 1 tsp agar-agar 100% powder - no flakes!, or sub 1 tbsp powdered gelatin (if-non vegan)
  • 1 cup coconut cream 240ml, or another non-dairy whipping cream
  • 1 cup full-fat coconut yogurt 240g, or sub another thick yogurt *see recipe notes
  • 1/2 cup sugar 100g, or to taste
  • 3,5 oz wild blueberries 100g, canned or frozen *see recipe notes
  • 3,5 oz fresh blueberries 100g

To Serve (Optional)

  • fresh blueberries
  • fresh blackberries
  • shredded coconut flakes

Instructions

Coconut Cake

  • Preheat the oven to 350°F (180°C). Lightly grease a 7-inch cake pan and line the bottom with parchment paper. (*Please read my blogpost if you want to use another size).
  • Sift the flour, baking powder, and baking soda into a mixing bowl. Add the salt and sugar and whisk to combine.
  • Add the coconut milk, melted coconut oil, lemon juice, and vanilla extract and mix until just combined, then add the shredded coconut flakes. (Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick but please do not overmix or your cake will get dense).
  • Pour the batter evenly into your prepared cake pan. Bake for about 45-50 minutes, or until a toothpick inserted into the center of your cake comes out clean.
  • Allow to cool completely in the pan set on a wire rack. (The cake must be completely cool before cutting, frosting and assembling *see recipe notes).
  • Once the cake is cooled cut into 3 even cake layers.

Blueberry Yogurt Frosting

  • Add the coconut yogurt, sugar, and drained wild blueberries* into a mixing bowl. Stir to combine, then set aside.
  • In another mixing bowl, whip up the coconut cream until fluffy and stiff peaks form. Place in the fridge until ready to use.
  • In a small saucepan, stir the agar-agar into the blueberry juice. Bring to a boil and cook for about 2 minutes or according to the package instructions.
  • Remove from heat and stir in 2-3 tablespoons of the coconut yogurt mixture to cool slightly. Now pour the entire agar-agar mixture into the remaining coconut yogurt, then fold in the whipped coconut cream (stir just until combined).
  • Reserve 1/4 of the cream for the sides (Skip this step if you want to create a naked cake look). Fold the fresh blueberries in the remaining cream, then immediately assemble the cake. (Since the agar-agar mixture starts to gel when it gets cooler than 95°F (35°C), you should layer the cake as fast as possible).

Assembling the Cake (*see step-by-step pics above)

  • Put the bottom cake layer on a serving plate and place a cake ring or springform pan around. Now add 1/3 of the blueberry cream, then add the second cake layer, followed another 1/3 of the cream. Place the third cake layer on top and finish with another 1/3 of the cream. Then carefully loosen the cake ring to cover the sides of the entire cake with the reserved cream.
  • Refrigerate for 2 hours or so until the blueberry yogurt frosting has set.

To Serve

  • Garnish your cake with fresh blueberries and blackberries and sprinkle over some shredded coconut flakes if you like. Serve chilled and enjoy!

Notes

  • I recommend you to bake the cake the day before. Once cooled to room temperature, wrap in foil tightly and chill in the fridge overnight. Next day it’ll be easier to cut into even cake layers.
  • You can also freeze the unfrosted cake for up to one month. Just make sure to wrap it tightly in foil to avoid freezer burn.
  • If you want to make a traditional cream cheese buttercream frosting you can check out this recipe.
  • I used 3,5oz (100g) canned & drained wild blueberries and 3,5oz (100g) fresh blueberries, but you could also use just canned or just fresh blueberries. If you’d like to use frozen blueberries, make sure to thaw and drain them completely before folding into the coconut yogurt.
  • If you can’t find coconut yogurt you can sub another non-dairy yogurt. Just make sure the consistency is thick and creamy like greek yogurt.
  • I used the juice from canned blueberries but you could also use another fruit juice like blackberry juice. Alternatively, you could also cook the agar-agar just in non-dairy milk.
  • If making this cake non-vegan, simply mix 1 tbsp of instant powdered gelatin into the sweetened coconut yogurt blueberry mixture, then fold in the whipped cream and layer the cake. No cooking required!
  • The frosted cake must be stored in the fridge or the blueberry yogurt frosting may melt.
  • Please read my blogpost for additional information about this recipe.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!