Blueberry coconut cake: The no‑bake treat of the season

This blueberry cake is unmatched. Not only does it require no baking, but it also hides a delicious, fluffy coconut layer. Fans of unique desserts will be delighted.

We love cold desserts, especially those based on seasonal fruits. Although blueberries are available year-round, they taste best now. So, if you are looking for inspiration for a dessert or cake with blueberries as the main ingredient, check out this recipe.

This blueberry cake should appear on your table this season. It is perfect if you're looking for something intriguing. The light and fluffy blueberry layer is just the beginning, as the creation is crowned with a delicious coconut cream.

To prepare the perfect coconut layer, buy canned coconut milk and chill it well before you start whipping. Also, make sure to whip only the solid contents of the can.

Ingredients:

BASE

• 85 grams coconut flakes,
• 55 grams biscuits,
• 60 grams melted butter.

BLUEBERRIES

• 300 grams blueberries,
• 1 tablespoon lemon juice,
• 2 tablespoons powdered sugar,
• 250 millilitres chilled 30% cream,
• 17 grams gelatin.

COCONUT

• 2 cans of coconut milk,
• 60 grams powdered sugar,
• 6 grams gelatin.

Preparation:

1. Toast the coconut flakes in a pan, and crush the biscuits, e.g., using a blender. Then mix the ingredients with the melted butter.
2. Line the bottom of a baking pan (it can be a 23-centimetre springform pan) with the prepared mixture. Press the cookie base well and put it in the fridge.
3. Blend the blueberries with lemon juice and powdered sugar. Dissolve the gelatin in 270 millilitres of hot water.
4. Whip the cream stiffly, then gently mix it with the blueberry mousse.
5. Transfer 2-3 tablespoons of the mixture to the gelatin and mix. Then, transfer the mixture to the bowl with the blueberry-cream mixture. Stir the whole mixture well and pour it onto the cookie-coconut base. Refrigerate to set.
6. Before preparing the coconut layer, dissolve 6 grams of gelatin in 90 millilitres of hot water.
7. Whip the solid part of the well-chilled coconut milk with powdered sugar at the highest speed until fluffy and aerated.
8. Transfer 2-3 tablespoons of the resulting coconut foam to the gelatin, mix, and then combine with the remaining cream. Spread the whole mixture over the blueberry layer.
9. Set the dessert to set for at least 2 hours.
10. Decorate with blueberries and toasted coconut flakes.