Coconut Cake With Blackberry-Honey Syrup

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It is safe to say that I have caught the spring bug, and I love it! Sun-filled afternoons, soft rains and … wait for it … I was even able to open a few windows this week to let in the fresh air!

I tend to brush off the “official” day of spring because it is feeling so much like spring already! I am eagerly awaiting the first blossoms, buds and honey bees, and I suddenly have a great desire to clean everything in the house using all-natural, lemon-scented cleaning products!

This enthusiasm has carried over into the kitchenΒ — culminating in a recipe I came up with for coconut cake with blackberry-honey syrup.Β I pictured this cake in the midst of a sunny spring picnic or family gathering. I could almost hear the robins tweeting in the background, and I am so excited to share it with you! I only wish we could gather to enjoy it together!

Coconut Cake

*I prefer to use all organic ingredients

1/2 cup butter, softened

1/2 cup coconut oil, softened

3/4 cup raw cane sugar

3/4 cup coconut sugar

4 large egg whites

1 Tablespoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups vanilla almond milk

1/2 cup coconut flakes

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-Preheat oven to 350 degrees Fahrenheit

-In a stand mixer or with a hand mixer, combine butter, coconut oil and sugars. Add egg whites and vanilla and mix on medium for 3-4 minutes or until light and fluffy.

-Gradually add dry ingredients, alternating with the almond milk, until batter is smooth.

Pour into a buttered/floured 13×9 cake pan and bake for approximately 27-29 minutes or until toothpick comes out clean in the center.

-While cake is cooling, prepare frosting and blackberry-honey syrup.

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Vanilla Buttercream Frosting

3 Tablespoons butter, softened

3 Tablespoons palm fruit shortening, softened

2 1/2-3 cups powdered sugar

1/3 cup vanilla almond milk

1 teaspoon vanilla

-In a stand mixer or with a hand mixer, combine butter and shortening until creamy. Add vanilla. Alternate powdered sugar with almond milk until creamy.

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Blackberry-Honey Syrup

4 cups blackberries, frozen

2 teaspoons lemon juice

1 Tablespoon cornstarch

3/4 cup raw honey

-In a medium-size saucepan, combine all ingredients on low-medium heat and stir. As blackberries begin to soften, increase heat to medium and bring to a boil, stirring constantly. Boil for 1-2 minutes or until syrup begins to thicken. Remove from heat and allow to cool.

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-When cake has cooled, frost and sprinkle with the flaked coconut.

-Before serving, drizzle individual servings with the blackberry-honey syrup and sprinkle with additional coconut flakes.

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I hope you will enjoy! Here’s to a lovely spring!

34 thoughts on “Coconut Cake With Blackberry-Honey Syrup

  1. OK I really need to hunt down some frozen blackberries. Why of why is it so difficult for me here to find some ingredients which should really be available easily! Sorry for the rant Anna! πŸ™‚ Delicious-looking gooey cake! Yum!

    Liked by 1 person

    1. Lol … no problem, Roberta! I can see where that would be a challenge when you’re inspired to cook/bake. Thank you so much … I hope you can find som berries to try out the recipe. πŸ˜‰ xoxo

      Liked by 1 person

    1. Hello Rebekah! I’m so delighted you stopped by! πŸ™‚ We feel so much better eating organic — there has been such a huge difference in our health! πŸ˜‰ Typically, you can find coconut sugar in most grocery stores — and in Whole Foods for sure. πŸ˜‰ I hope you’ll visit again soon, and I’m looking forward to visiting your blog as well! Have a wonderful weekend!
      ~ Anna

      Liked by 1 person

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