Blackberry Coconut Bundt Cake

My parents have a ton of blackberries growing in their backyard. When I was a kid I was always afraid to eat them because I thought something would be hiding inside (spiders, obviously). As ridiculous as that sounds, it took me a while to get over my fear. Still today, I think about it when I bite into one. After jumping out of a plane Saturday and in a brave mindset, I bought myself some big juicy blackberries to cook with. You know, because I’m a grown woman who shouldn’t be afraid of fruit. The lesson is, never stop tasting! Even if you don’t like something at first, give it a chance because it might surprise you!



  • 1 cup of sugar
  • 1 cup of coconut oil, melted
  • 1 cup of greek yogourt
  • 3 eggs
  • 2 tsp of coconut extract or coconut rum
  • Juice of half a lemon
  • Zest of a lemon
  • 3 cups of flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1 1/2 cups of fresh blackberries

For the glaze:

  • 1 tbsp of coconut extract or coconut rum
  • 1/4 cup of powdered sugar
  • 3 tbsp of toasted coconut



Preheat the oven to 350°. Spray a bundt mold with cooking oil and set aside. Beat sugar, coconut oil. yogourt, eggs, coconut extract, lemon juice and lemon zest together for 2-3 minutes. Then gradually add flour, baking soda, baking powder and salt and mix until combined. Fold in your blackberries. The mix is going to be really thick so don’t worry if it’s hard to spread. Bake for an hour and let cool before demolding.

Once the cake has cooled and it’s out of the mold, make the glaze by mixing the coconut extract and the powdered sugar together. If you want a thicker glaze then just add more powedered sugar to the mix. Pour on top of cake and then sprinkle with toasted coconut.


Cheers xxx


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