Coconut Blueberry Upside Down Cakes
Three loaf cakes
Fruit layer:
6 cups fresh blueberries (or a great way to use the blueberries you froze this summer)
2 Tbsp dark brown sugar
Zest of one lime
½ tsp fine sea salt
Caramel layer:
2 cups dark brown sugar
8 Tbsp (one stick) unsalted butter
2 Tbsp water
Cake layer:
1 ½ cups toasted flaked coconut (unsweetened)
5 cups all-purpose flour
1 cup almond flour
1 ½ tsp baking soda
1 ½ tsp fine sea salt
1 Tbsp ground ginger
Zest of a second lime
3 cups granulated sugar
6 large eggs
2 ½ cups plain Greek yoghurt
½ cup buttermilk
2 tsp vanilla paste
2 tsp rum extract (optional)
18 Tbsp unsalted butter, room temperature, cut into 1/2” pieces
1) Preheat your oven to 325 degrees and line three loaf pans fully with parchment paper.
2) Gently toast the coconut in the oven or in a non-stick skillet – set aside to cool.
3) In a medium bowl, lightly fold together the blueberries, 2 Tbsp brown sugar, zest and salt. Divide the seasoned berries between the three pans. Remember – they will flatten as they bake.
4) In a medium sauce pan over medium heat, whisk together the caramel ingredient and bring to a light bowl, whisking until absolutely smooth. Then pour evenly over the three pans of berries.
5) In a medium bowl, whisk together the eggs, yoghurt, buttermilk, vanilla paste and extract.
6) In a standing mixer with the paddle attachment, stir together the two flours, baking soda, salt, ginger and lime zest. Then stir in the sugar. Add the softened butter and mix on low until the butter is incorporated and the mixture takes on a sandy quality.
7) Keep the mixer on low and pour in the egg mixture. Turn the mixer to medium speed and mix until you have a smooth batter – about two minutes.
8) Divide the batter between the three pans and smooth the top.
9) Bake for 60-70 minutes until the cake is set and a wooden skewer comes out clean. Remove the cakes from the oven and let cool on a rack for 30 minutes. Invert the cakes onto a parchment-lined sheet and remove the pans and parchment. Let the cakes cool to room temperature before slicing and serving.
