Summer

Blackberry Coconut Crumble Cake

by:
July 29, 2014
4
1 Ratings
Blackberry Coconut Crumble Cake
  • Makes 1
Author Notes

The combination of flavors in this cake is unique, striking yet delicate. The crumb is dense, but immediately lightened by the addition of some mildly tart blackberries. A touch of flaky sea salt gives it further depth of flavor – it is the perfect final touch.
—Valeria

What You'll Need
Ingredients
  • For the cake:
  • 1 1/3 cups whole wheat flour
  • 2 tablespoons unsweetened shredded coconut
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large free-range egg
  • 1/2 cup full-fat unsweetened coconut milk
  • 2 cups blackberries
  • For the crumble topping:
  • 1/4 cup whole wheat flour
  • 1/4 cup light brown sugar
  • 2 tablespoons coconut oil, cold
  • 2 tablespoons unsweetened shredded coconut
Directions
  1. Preheat the oven to 350º F. Grease a 9-inch baking pan, and set aside.
  2. For the crumble topping, combine flour, coconut, and sugar. Rub in the coconut oil using your fingers, until the mixture is crumbly. Refrigerate until ready to use.
  3. For the cake, combine flour, coconut, baking powder, and salt in a small bowl.
  4. In a separate, larger bowl, whisk the sugar with the coconut oil until the sugar has completely dissolved.
  5. Add in the egg, and the vanilla, and keep whisking until smooth.
  6. Start adding half the flour, alternating it with half the amount of coconut milk. Keep whisking until you have a smooth batter.
  7. Scatter 1 cup blackberries on the bottom of the pan.
  8. Pour the cake batter over the berries and spread evenly. Place the remaining berries on top.
  9. Take the crumble topping out of the fridge and sprinkle it evenly over the cake.
  10. Bake for 45 minutes or until a toothpick runs clean.
  11. Serve lightly warm or at room temperature – it is great with vanilla ice-cream, whipped cream or Greek yogurt. You can even sprinkle it with flakey salt if you enjoy the contrast of sweet and salty.
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2 Reviews

Simpleton F.
Simpleton F. September 23, 2014
I think this is a misprint or incomplete as a recipe. The picture above states that this is an almond based crumb, there are no almonds mentioned in the recipe. It also praises the addition of tart raspberries but doesn't mention anything in the recipe itself. There is no mention of when to add the vanilla extract in the ingredients list. Point 9 has a letter t after the end of the instruction which leads me to think that there may be some editorial mishap here.
 
Valeria
Valeria September 23, 2014
Hello – thank you so much for spotting these, I have amended. This recipe was adapted from another recipe of mine which uses almond and raspberries, hence the confusion in the introduction – it should all make sense now, and I included the vanilla in the steps. Thanks again for pointing this out!