Coconut Vanilla Blackberry Cake

Name: Coconut Vanilla Blackberry Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened shredded coconut; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; ½ cup coconut milk; 1 cup fresh blackberries; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp coconut milk; 1 tsp vanilla extract; ½ cup fresh blackberries, mashed

Highlighted under: Bakery-Style Treat Recipes

Indulge in the delightful flavors of coconut, vanilla, and fresh blackberries with this moist and flavorful cake.

Created by

Emily

Last updated on 2025-12-24T22:54:27.726Z

This Coconut Vanilla Blackberry Cake is a celebration of flavors and textures. The combination of creamy coconut, aromatic vanilla, and tart blackberries creates a dessert that's perfect for any occasion.

        Why You Will Love This Recipe
        Rich coconut flavor complemented by juicy blackberries
Moist and fluffy texture that everyone will adore
Perfect for summer gatherings or special celebrations

      

A Flavorful Combination

The combination of coconut, vanilla, and blackberries in this cake creates a symphony of flavors that is both refreshing and indulgent. Coconut lends a tropical flair, while the blackberries add a tart sweetness that beautifully contrasts the rich vanilla. Each bite is a delightful journey through summer flavors, making it an ideal treat for warm-weather gatherings.

Using fresh blackberries not only enhances the taste but also adds a pop of color to the cake. Their natural juiciness keeps the cake moist and flavorful, ensuring that every slice is a treat. This cake is perfect for those who appreciate the balance of sweet and tart in their desserts. It’s a memorable dessert that will impress your family and friends.

Perfect for Any Occasion

Whether you're celebrating a birthday, hosting a summer barbecue, or simply treating yourself, this Coconut Vanilla Blackberry Cake is a versatile choice. Its beautiful layers and vibrant colors make it a stunning centerpiece for any dessert table. With its moist texture and rich flavors, it's sure to be a hit at any gathering.

Additionally, this cake can be easily customized. Consider adding a layer of coconut cream or a sprinkle of toasted coconut on top for extra flair. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience. The possibilities are endless!

Baking Tips for Success

To ensure your Coconut Vanilla Blackberry Cake turns out perfectly, make sure all ingredients are at room temperature before starting. This helps create a smooth batter and ensures even baking. Also, be careful not to overmix the batter once you've added the blackberries to keep the cake light and fluffy.

When baking, always test for doneness a few minutes before the suggested baking time. Ovens can vary, so using a toothpick to check if it comes out clean will help you avoid overbaking. Once the cakes are cool, don't rush the frosting process—take your time to create a beautiful, even layer that enhances the overall presentation.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened shredded coconut
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup coconut milk
1 cup fresh blackberries

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp coconut milk
1 tsp vanilla extract
½ cup fresh blackberries, mashed

Make sure to use fresh blackberries for the best flavor!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, baking soda, and salt.

Cream Butter and Eggs

In another bowl, beat together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined. Gently fold in the blackberries.

Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack.

Prepare the Frosting

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix until well combined. Add coconut milk and vanilla extract, then fold in the mashed blackberries until well blended.

Assemble the Cake

Once the cakes are completely cool, spread frosting between the layers and over the top and sides of the cake. Decorate with additional blackberries if desired.

Enjoy your Coconut Vanilla Blackberry Cake!

Serving Suggestions

For a touch of elegance, serve your Coconut Vanilla Blackberry Cake with a side of fresh whipped cream or a scoop of vanilla ice cream. The creamy texture complements the cake's moistness and enhances the overall flavor profile. You can also pair it with a refreshing fruit salad to balance the sweetness of the cake.

Consider garnishing with additional fresh blackberries or a sprinkle of shredded coconut to make the cake visually appealing. A drizzle of berry sauce can also elevate the dessert, providing a burst of flavor that ties everything together beautifully.

Storing Your Cake

To keep your Coconut Vanilla Blackberry Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to store it for a longer period, consider refrigerating it, though it may dry out slightly. To maintain moisture, you can wrap it tightly in plastic wrap before refrigerating.

If you have leftover cake, it can be frozen for up to three months. Just make sure to wrap it well to prevent freezer burn. When you're ready to enjoy it again, thaw it in the refrigerator overnight and allow it to come to room temperature before serving for the best taste.

Questions About Recipes

→ Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries, but make sure to thaw and drain them to avoid excess moisture.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 5 days.

→ Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of coconut milk?

You can use whole milk or almond milk as a substitute for coconut milk.