Recipe Index

17 October 2013

blueberry, coconut & yoghurt cake...

You'd be forgiven for thinking geo does has gone totally walkabout. Or perhaps you're wondering if the zombie apocalypse has hit Bondi and there is no way I've ever survived. Or you probably hadn't even noticed I'd dropped off the face of the earth the past couple of weeks. I don't blame you, real life gets in the way sometimes. I mean someone told me it's 10 WEEKS until Christmas. Seriously I don't know where all my year went, but I can tell you real life geo has been buuusy and somehow geo does has been a little bit neglected. So I come bearing gifts. Blueberry studded, yoghurt filled baked gifts.
I'll let you in on a little secret. Ok so it's probably not really a secret slash totally doesn't warrant even being associated with being a secret but it's a turn of phrase and I make the rules here. I'm a creature of habit. I have breakfast at the same cafe, every, single Saturday. I tread the same path every other day from Bronte to Bondi. (But I mean why wouldn't you it's beautiful!) I come home from work and automatically flick on the kettle because every day post work I have to have tea. On Mondays I have to grab the paper for the mega crossword. But sometimes life throws you the reigns to a new adventure.

So grab onto them and enjoy the ride. Pack up your life for a week and jump on board with that new work project. Take a different route home. Try a new cafe. Buy those outrageously beautiful shorts that have pineapples on them (they're #sohotrightnow.) Routine keeps me grounded, but in straying from it come the little life gems. And it might even lead you to cake for breakfast.
There are many reasons to love a loaf tin. But I'm telling you the only reason you need to buy one, if you totally haven't already, is that you can bake a pretty regular cake in it and then have cake for breakfast. Because, for some reason in my mind, a little square slice of fruit laden baked good definitely constitutes a decent meal to start the day. Red velvet cake - not so much. Blueberry loaf? HELLO breakfast.
Blueberry, Coconut & Yoghurt Cake
adapted from Donna Hay's recipe published in The New Zealand Herald

1 1/2 cups plain flour
2 tsp baking powder
3/4 cup caster sugar
1/2 cup desiccated coconut
1 cup frozen blueberries
3 eggs
2 tsp vanilla extract
1 cup thick, natural yoghurt (or substitute a greek style yoghurt)
1/2 cup coconut oil, melted

Blueberry Topping (optional)
1 cup frozen blueberries
2 tbs caster sugar
juice of half a lemon

Preheat the oven to 160ºC, and grease and line a 10cm x 21cm loaf tin.

In a large bowl sift together the flour and baking powder. Stir through the sugar and coconut until combined. Add in the blueberries and gently stir together.

In a separate bowl whisk together the eggs, vanilla, yoghurt and oil. Add to the dry mixture and stir together until just combined, making sure not to overwork the mixture.

Pour into your prepared tin and bake for 1 hour - 1 hour and 10 minutes, or until golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes, and then turn out onto a cooling rack.

In the meantime to make the blueberry sauce, combine all ingredients in a small saucepan and gently bring to the boil. Let simmer for 3-4 minutes, or until the mixture has thickened slightly. Spoon gently over the cake and dust with icing sugar if desired. Serve immediately. Will last for a day or two in an airtight container, or will last an extra day or so without the blueberry sauce.

2 comments:

  1. hehehe, I love this, totally my excuse for eating cake for breakfast, the loaf tin makes it breakfast food!
    Also, eggs, blueberries, coconut and yoghurt are totally breakfast foods. Making this baby soon, I promise you!

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    Replies
    1. Definitely a brilliant breakfast food option!! I hope you like it - it's definitely one of my favourites! Which reminds me, it's probably just about time to make it again! Let me know how it goes :)

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