Coconut, almond and blueberry cake from Sweet (page 151) by Yotam Ottolenghi and Helen Goh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MADCH82 on December 01, 2024

    Brilliant, made it in the morning for teatime. Moist, good flavour combo and easy to make. Would make again and recommend

  • pattyatbryce on November 03, 2024

    Very easy to make and great flavor for the effort. I would definitely make again. Mine came out great as written.

  • SKidd on July 27, 2024

    Agree this is an easy one and I like the flavor combo. My oven is a bit slow but took a LOT longer as everyone said, probably an hour fifteen and still pretty wet in the center.

  • Beth891 on July 20, 2024

    Quick and easy to make and light and delicious! Quite sweet so I'd maybe try reducing the sugar a little but the flavour is really well balanced otherwise so I might just make it again as recipe. Cooked at 160fan and I checked at 45 mins and it was close but not quite ready then gave it another 4 mins and it's perfect, really moist but set. I'd definitely make this again!

  • Xyz123 on May 17, 2023

    I really enjoyed this. I only used 185g of sugar and I think I’ll reduce it even more the next time I make it. Milled my own soft white wheat and didn’t sift. Used 1 tsp of baking powder since it wasn’t self rising flour and used frozen blueberries straight from the freezer. Only baked for 42 min because my oven temp seems to run hot. Perfection!

  • Ms20 on April 18, 2022

    Awful, absolutely awful. My oven runs hot so I took out after 52 minutes, toothpick clean. When I tried to cut 30 minutes later I could see the middle was still totally soggy. Put it back in the oven for another 30 minutes and it still didn’t come out right. Very frustrating.

  • darcie_b on November 12, 2021

    As I'm in the midst of a remodel and have only a makeshift kitchen, I needed something that came together easily. I could not find my kitchen scale so guesstimated the measurements and this cake still turned out great.

  • jluvs2bake on March 14, 2021

    Such a lovely cake! Even the one I goofed on (accidentally left out an egg and did one step backwards) tasted good, just quite dense. But the second was perfect, pretty, and delicious! Sent half of it to neighbors, who also very much enjoyed it. I didn't have much unsweetened coconut, so I used sweetened and put it in a chopper to make it finer. I decreased sugar to 200g. (It could probably have been reduced at least another 20g and still been sweet enough.) I sprinkled a little bit of sparkling sugar on top before baking, probably about a teaspoon. This one is on the forever list.

  • sharifah on July 30, 2020

    Everyone’s favourite cake! I’ve made this a few times but this time I mixed redcurrants and blueberries, and I added some baking powder for extra rise. Delicious!

  • apattin on April 02, 2020

    Very moist, very tasty. Next time I'll use more lemon zest (used one lemon's worth on the rasp).

  • MmeFleiss on August 15, 2019

    I subbed coconut flour for the desiccated coconut since I figured they were basically the same thing. I made 3 mini bundles cakes with my half recipe and they baked up beautifully although the edges did get a bit too brown before the middle fully set. I would definitely use less sugar next time since it was a tad too sweet for me.

  • Rutabaga on September 15, 2018

    As everyone else has noted, this is a wonderful cake, and very easy to make. I used whole wheat pastry flour and unsweetened coconut (which I imagine the recipe intended since it doesn't specify sweetened), and it was very tender and moist, and not overly sweet, although I wouldn't mind decreasing the sugar just a little. Baking it in a springform pan worked quite well.

  • TrishaCP on July 29, 2018

    This cake has a lovely combination of flavors. Next time I will reduce the sugar per suggestions below, and also cook it a bit longer. (It was a bit soft in the middle for me.)

  • anya_sf on July 05, 2018

    I wanted more of a snack cake than a dessert, so I used white whole wheat flour, 150 g butter, and 200 g sugar. The cake turned out great - still plenty rich and sweet. I will definitely make this again - love the flavor combination.

  • Livia on June 23, 2018

    Used some frozen berries which also worked well. Added lemon zest on top.

  • aargle on June 20, 2018

    I was so happy with this cake. It was very easy with no electric beaters or food processor needed - just two bowls and a whisk. It was cooked perfectly in the time specified and tastes delicious. I used frozen blueberries which made no difference to the look of the cake.

  • stockholm28 on June 17, 2018

    This recipe is very quick to put together. You don’t need a mixer; it just takes two bowls and a whisk. The cake is primarily almond flour with a small amount of self rising flour (I subbed A.P. with 1 tsp baking powder). It is flavored with coconut, lemon zest, and blueberries. My cake was a little overbaked around the edges. I checked at 40 minutes and it was raw in the center. At 50 minutes, the edges were well done. I used a dark pan ... would that make a difference. I thought this was a very good cake, although it is a bit sweeter than I prefer. I might try it again with less sugar.

  • LadyCJKT on June 14, 2018

    This is a lovely cake - it's very moist and flavourful. I made half the recipe and it's a great size cake. I used 90g of sugar instead of 125g but kept the amount of unsweetened desiccated coconut the same as the recipe. I'd happily make this again but perhaps cook it for a bit longer next time as it is probably too moist.

  • eliza on March 27, 2018

    I wanted to make a gluten free dessert so I chose this cake to try as it has relatively little flour in it. I made 1/2 the recipe in a smaller cake tin. The resulting cake worked well and tasted very good. I subbed the flour with the gluten free blend from bulk barn (Canada) and added 1/2 tsp of baking soda in my half recipe. This smaller cake took 30-35 minutes to bake at 350 convection. Thanks to the previous reviewers for the notes on coconut; I used unsweetened. Edit: I’ve since made this with regular flour as well; truly a lovely cake that’s very easy and delicious.

  • coryelizabeth on March 20, 2018

    Thanks, Jane! For future bakers, I made the cake with unsweetened coconut, and it turned out just fine. Additionally, I felt the cake needed more salt and lemon zest than the recipe called for; however, I recommend simply adding these elements to taste.

  • Jane on March 18, 2018

    I used unsweetened coconut and I thought the cake was sweet enough.

  • coryelizabeth on March 18, 2018

    Does anyone know whether you're supposed to use sweetened or unsweetened coconut in this cake? The recipe just calls for "finely shredded coconut."

  • Scubadiva on December 29, 2017

    Everyone I’ve served it to has loved this.

  • Jane on November 19, 2017

    What a fantastic cake. So easy to put together and wonderful results. Moist, flavorful and pretty - what more can you ask for in a dessert?

  • lou_weez on November 12, 2017

    Everyone loved this delicious, moist cake and I loved how quick and easy it was to make!

  • FJT on October 14, 2017

    Another vote for this cake: minimum effort for maximum taste.

  • lilham on October 14, 2017

    A lovely mix of coconut and almond flavours. I used frozen blueberries straight from the freezer. I'm baking my second in a week while I'm typing this.

  • Astrid5555 on September 16, 2017

    On a rainy fall day this is comfort baking at its best. Only 2 bowls needed, mixed by hand, done in an hour (because of my dark baking pans my cakes usually need considerably less time in the oven than specified in the recipes, in this case only 40 minutes). I reduced the sugar by 50g (still sweet enough for my taste) and used ground unblanched almonds, thus the dark color of the cake. I especially enjoyed the addition of the desiccated coconut which gives this cake a subtle coconut taste. Boys gave it a 10/10.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.